At 3 I still had no idea what we were doing for dinner. I had gone to the grocery store to get stuff for dinner for Wednesday, Thursday and Friday-but forgot about Tuesday. Poor Tuesday-got no respect. I went downstairs to the freezer to pull out the ham for Friday and ground beef for lasagna on Christmas Eve, when I saw a package of chicken. Poultry Tuesday!
I thawed it part way through and pulled out my Easy bake oven, to which Hermit Crab exclaimed "What is that???"
I pulled out the booklet that came with the oven and found Air Fried Chicken. It was for boneless, skinless chicken breasts, but I had a family pack which had the pieces with skin and bones still attached. I just added cooking time to the recipe and changed out the breading from corn flakes to panko bread crumbs and changed regular mustard to Dijon, and added poultry seasoning.
Air "Fried" Chicken
1 cut up chicken
1 cup mayo
3 TBSP Dijon mustard
1 TBSP poultry seasoning
2 cups panko bread crumbs
2 tsp paprika
Stir mayo, mustard and poultry seasoning into a bowl until combined. In a pie plate, combine bread crumbs and paprika. Brush chicken with creamy mixture. Roll in the crumbs. Place in NuWave oven on rack. Set for 20 minutes. At end of 20 minutes, flip chicken and set for 20 more minutes. Insert thermometer to check temp. If not up to temp, turn back on for 5 minutes.
I had a value pack chicken, so I had too many pieces to fit in the Easy bake, so I baked the rest in the oven. It turned out the same as the NuWave chicken did, only took a little longer since it wasn't totally thawed. I ended up baking it at 400 degrees for about an hour along with the roasted potatoes.
5 medium russet potatoes, peeled and quartered, then cut into 1 inch pieces
1/4 cup vegetable oil
1 envelope of onion soup mix
Place all ingredients into a plastic zip top baggie. Shake and squeeze to completely cover potatoes with oil and soup mix. Spread in an even layer in a shallow roasting pan. Bake at 425 degrees for 45 minutes, stirring and flipping potatoes over every 15 minutes, until fork tender.
I lowered the oven temp for the chicken, and just cooked the spuds longer.