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What are you making a day, babe
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We are making oven-fried. I guess you can say they're chicken nugget chunks
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They're going to be bigger than chicken nuggets, but... And they're going to be taco flavored
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Yum. But they're going to be oven-front. Can't wait, babe. They're on at college
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Thank you. We're a 16-minute fan. We don't matter of what
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I can keep wiping the jeep. Yeah, you start on everything. The whole floor on, you know
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We didn't have to move the exhaust. We didn't have to jack up
0:49
We'd have to do anything. Okay, so I think I'm going to cut him
1:12
You can do, um, oh my gosh, I forgot the word. Oh, oh, breast
1:20
You can do a boneless breast with this. I'm using a boneless thigh
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And so I'm going to cut them up. Right about that. It's got some fat on it too. on it too. And we're probably gonna do these in about thirds. Yeah that's what I
1:36
want to do. I want to make these kind of like cheating nugget chunks. More than two bites
1:44
You're kind of like that but you're gonna get breaded
1:59
Yombo. This one's got some fat on it, but that's what you're going to get with the boneless thighs
2:10
You're going to get some fat. I've pulled off a lot of fat, but I will leave some
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Now when you're doing the boneless breasts, you're probably not going to have much fat
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But with chicken boneless breast, you're probably going to cut these a little different
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than I'm doing. And it's just because I'm, this is a thigh, so it's kind of really weird
2:37
That's just because the thighs are cheaper at my store right now. Other than that, I would probably buy more chicken breasts
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They're all about the budget. Yes. Yeah, they're kind of like chicken necker
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chunks but they're gonna be a little bit more than a chicken nugget and less than a
3:04
filet or something. This is how we do it. So you don't do the traditional having to egg it? No
3:17
You marinate it with all these ingredients and then you flour them
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I always like your garlic, don't you? I have garlic. You can use powdered, but we prefer, especially oven baking
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This really cooks up very nicely oven baking. I'm doing three cloves
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Yes, I am. I Yeah you want them to get marinated really well
4:10
Four tablespoons. So, when you put them in the flour, just coats
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I'm not some lemon to me. Add a little tang to it
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Well lemon goes with tacos. Mm-hmm. Two tablespoons and lemon. And then
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I'm gonna get some salt this. Check out my fiasco with the salts
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on the Mother's Day recipe. Yeah, you're like this. You were doing this
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Can't do it! What's going on? First I tried to stick a tablespoon in there
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Oh my god, babe. Oh my gosh. So easy. I don't plan on putting salt on the flour part of it, so I'm going to put two teaspoons
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of that in there. And since they've changed this, I can put my teaspoon in there now
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It's great. Good. It fits. I'm trying to make these taco-y, you know, three teaspoons. Let's..
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And then we're going to only do one teaspoon because I can't handle the heat, y'all
6:04
My husband can if I got to eat. Well, that's this chili powder
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Well, you can put it on after, too. too. You want something more spacey. I just can't handle it. My stomach doesn't like it
6:21
If I'm the one cooking, now I'm the one making these recipes. I put in the heat that I like
6:28
and then I just always sell it very well. You know, you can put more cayon on it if you'd like to
6:41
Okay, now we're going to mix Marinate
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So what are you going to stir these versus shake them? Well, they're kind of delicate, you know
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They got, they got like the, you know, things hanging off, and I don't want them to break apart too much
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So I'm going to do it like this. I'm going to stir them wrong
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And you can do it with your hands too. I normally do things like this with my hands
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I just didn't really feel like all the chicken juices on me right now
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I already washed my hands three times tonight, what you can use
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So I'm just doing this. Plus it's pretty simple to do it and I'm boiled. Okay
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Now we want this to... to just marinate for a little bit I usually do it for an hour
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You can probably get away with 30 minutes, but we're going to do it an hour
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Because it's pretty much, the cooking time is pretty quick. So, I mean, I know it sounds like a lot, but it's going to be yummy
8:07
You ready? I forgot to start the oven. I know. 375. I know. So dinner will be a tad bit more later
8:24
That's about a quarter. I don't know a quarter cup because... I didn't wash the dishes
8:32
It's either in the dishwasher or it's lost. It's made. I'm going to have to put this stuff out
8:38
Why you put the old out? This is for the fried. I'm just going to
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swooping around. You don't want it to be like, you know, like a pot of oil
8:55
You know what's so... Yeah, you got to have quite a bit oil down
9:00
And actually the oil just pulls up into the crispies. It does
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It's so yummy. Oh, I love it. And now. My secret. That's where I left the cup
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Yep. Wheat flour. Why wheat flour? It has the grains in it
9:31
It sticks to your, all the chicken stuff, and it fries out very nicely in the oven
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Oh, it is crunchy and crunch. Some white flour? Um, it doesn't do as well because the white flour really kind of just melts into the egg or the marinate or whatever
9:54
Now, we like it this way. And I'm doing two cups in a very untraditional bowl
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It's my mom's bowl, y'all. But it is one of the best bowls that I've had, the oval bowls
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it's where I can actually get in there and start, you know, flowering
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Okay, so now I'm going to mix these up a little bit
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I'll get a juice over. Not much, but, you know. Okay. And then what I do, take one and pop it in there
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I just kind of don't just stuff on it like this. And I kind of do that
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And I have a thing. Very easy recipe to make. Oh, and these, it is just so crispy and crunchy
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I love it. And since I made, some of them are kind of chunky, some of are kind of long
11:03
Not that moment, babe. That's what she said. But yeah, you don't have to turn these over until you want to turn them over after the bottom side cooks
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Believe me, the flour will not burn on top. Basically what the flour does when it sits on top like that, it melts into it
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it and the one you turn it over you have more crispy I liked it to get in all the creases
11:47
I'm gonna move them around a little bit. They're gonna shrink anyway, so..
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One thing about chicken, boneless chicken thighs, they're gonna be different shapes
12:06
with the breasts, they're probably more even. They'll probably be more even
12:18
I'll do it in the banana. One twenty minutes before we wait for a bit
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At 375. Yep. Yeah, you see that flower
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That's how you see that flower? So we're going to turn these over
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Gotta be careful turn them over. Well yeah. And they got some crispy's, but then they're going to get really crispy here a minute
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What about y'all? Yalu
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sizzling chicken nuggets
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on made now I got to take pictures
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y'all stay tuned Don't get me doing this. Oh, we've got scissors
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They're in the dishwasher. Neither. I got her scissors. They were dirty
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Now you guys are my secret. I don't like it hanging over
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That's more for presentation than anything. I don't know how I did it, I put it in here and I kind of just squeezed it
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You didn't get that part, didn't. No, because I was washing scissors
