Cooking with kids: Crunchy chicken pieces & yoghurt dip

Cooking with kids: Crunchy chicken pieces & yoghurt dip

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The Easter holidays have come and gone, but just because the kids are back at school that doesn’t mean that the fun needs to stop.

Get them into the kitchen this weekend with one of our Kitchen Garden Project favourite meals: Crunchy chicken pieces with a minty yoghurt dip.

What a better way to get your kids cooking than to revamp a kid’s classic? This simple recipe for crunchy chicken pieces is a lighter spin on chicken tenders, and is packed with opportunities to introduce kids to great skills that they can do on their own. Plus, the homemade marinade gives the chicken extra flavour, and keeps the pieces nice and tender.

Start off your recipe by preparing your dip. Kids will be able to do this bit on mostly on their own (with a bit of supervision of course, especially when finely grating in the lemon zest). Try using a garlic crusher for your garlic instead of finely chopping with a knife so that it’s easier on your kids’ fingers and makes it a bit more fun. Finally, get your kids mixing, adding in the yoghurt with a pinch of salt and pepper and stirring everything together!

Take a taste and see what you think before adding your chicken – you can always add a bit more of any of the flavours! Not only is this a great marinade and dip for your chicken, but it’s also a simple, fresh dip for eating as an after-school snack with some lovely veggies.

Once the dip is out of the way, it’s time to prepare the chicken! Handling raw meat can be a big deal, so be sure to discuss it with your children before starting to make this recipe. Remember that chicken can contaminate, so always use a separate cutting board for any raw meat. Also make sure you and your kids wash and dry your hands, equipment, and work surfaces thoroughly with warm soapy water immediately after handling raw chicken. We don’t want any chicken fingers going in your mouth, so washing your hands often in during this next bit is essential.

Cut the chicken into bite-sized, 2cm strips, and then add to half of your minty yoghurt dip. Save the other half for serving alongside your pieces! Make sure that your chicken is well coated, then cover and leave to marinate in the fridge.

While your chicken is hanging out in the fridge, prepare your crunchy coating of breadcrumbs, lemon, paprika, and a tiny pinch of salt and pepper. Making breadcrumbs from scratch is cheaper and tastier than buying ready-made breadcrumbs— plus it’s a great use for any bits of slightly stale bread you might have hanging out in the bread bin.

Now the kids can really shine, taking over the dipping, breading and shaking all on their own! Dip each piece one by one into the breadcrumbs and make sure that they are coated evenly. Shake off the excess bits and line the final products up on a tray for the oven.

Once they are done cooking, serve the chicken strips one a serving plate with a small bowl of the minty yoghurt from the half you saves earlier. Be sure to serve with a fresh green salad and jam jar dressing to brighten up your plates with a bit of veg!

Popcorn Chicken

Chicken is one of those foods that I really struggle to get my kids to eat. Unless it’s in a nugget form then they are just not interested in trying it. Chicken can be quite bland and dry to a child and so I’m always looking for new and interesting ways to serve it to them.

My daughter recently tried some Popcorn Chicken at a restaurant and absolutely loved it so I decided to make my own at home, keeping it as healthy as possible.

The Popcorn Chicken she had at the restaurant was undoubtedly deep fried but I experimented with coatings and found that using Rice Krispies blitzed up in the food processor actually made the crispiest coating, even when baked in the oven.

Along with the Rice Kripsies I added parmesan cheese, dried oregano and dried garlic powder to add a lovely flavour to the crumb. I then poured in some oil which helps to make the krispies extra crispy when baked.

In a Waffle Maker: Carrot Cake Waffles

Crispy, nicely browned waffles are easy to make in a waffle maker when you have a great batter. This recipe sneaks in carrots and raisins, giving the waffles just enough sweetness, so syrup is entirely optional. But a dab of whipped cream cheese would add creaminess. This recipe makes four 7-inch round waffles, using ⅔ cup of batter each.

½ cup all-purpose flour
½ cup whole-wheat flour
2 Tbsp. granulated sugar
2 tsp. baking powder
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
Pinch of salt
1 cup 2 percent milk (or whatever you have on hand)
¼ cup vegetable oil, plus more for greasing the waffle iron
1 egg
½ tsp. vanilla extract
2 medium carrots, shredded* (about 1½ cups)
3 Tbsp. chopped or crushed walnuts or pecans (optional)
3 Tbsp. raisins

1. Heat up the waffle maker.

2. In a large mixing bowl, whisk together the flours, sugar, baking powder, cinnamon, nutmeg, and salt.

3. In a medium-sized bowl, whisk together the milk, ¼ cup of oil, egg, and vanilla. Pour into the dry ingredients and whisk until just combined (do not overmix). Fold in carrots, raisins, and nuts, if you’re using them.

4. Grease the waffle iron by brushing a little oil over the grates. (You can use a pastry brush or a paper towel.) Cook waffles according to your waffle maker’s instructions.

*Use the shredding attachment on a food processor, or grate the carrots through the large holes of a box grater.

Nutrition information: One serving contains 380 calories, 20 g fat, 2.5 g saturated fat, 43 g carbs, 4 g fiber, 17 g sugars, 9 g protein, and 390 mg sodium (includes nuts cream cheese not included).

Price: $30 Shop

Crunchy Chicken Strips – an easy family dinner recipe.

My kids adore the chicken rolls you get from a certain takeaway chicken place… aw heck, who am I kidding, I love them too.

There are many good things about living in the country, and one of them is that there aren’t any fast food places near us. I have to load all the kids in the car and drive for 20 minutes to get one of these awesome chicken rolls, and that’s entirely too hard, I may as well just make them myself, which is exactly what I do.

These crunchy chicken strips are not the same as the ones from the takeaway chicken place, my kids think they are better!

Hellmann’s sent us some of their delicious mayonnaise to try. It makes the best dill and mayonnaise dipping sauce (which you have to have with these chicken strips) and it’s one of the secret ingredients in these crunchy chicken strips.

Apart from mayonnaise, these crunchy chicken strips have another secret ingredient and a cooking method that make them extra crunchy and delicious, as well as easy to make.

We use chicken thighs for this recipe, because they don’t dry out as easily so they are a bit more forgiving. But you can use chicken breast if you prefer, or buy chicken tenderloins and you don’t have to cut them into strips.

Instead of making an egg wash to dip the chicken pieces into, mix together some mustard, garlic, greek yogurt and mayonnaise and coat the chicken with that before covering them with the next secret ingredient. Add herbs and crushed cornflakes to the breadcrumbs. Yep, cornflakes. Crushing cornflakes into your breadcrumb mix makes for a super crispy coating!

One last secret is that the chicken strips are baked in the oven, not fried. So if you have a heap of starving kids like I do, you can fill up a few baking trays and cook a whole lot of them all at once!

We make our own chicken strip rolls with a nice crusty bread roll, some dill and mayonnaise sauce, crunchy chicken strips, shredded lettuce and salad. So good!

With a little bit of effort I can make chicken strip rolls that are better than the takeout version!

How to get super crispy oven fried chicken tenders step by step

Step 1- Set out three bowls. One of them you’re going to put the flour into. The next one the egg and the last one the panko bread crumbs. Lay the bowls out from left to right so that you’re always moving in the same direction and you never miss a step. To avoid the breadcrumbs sticking to your fingers, use your left hand for the wet ingredients and your right hand for the dry.

So, left hand picks up chicken and places it in flour. Right hand picks the chicken up out of the flour and the places it in the egg. Left hand takes chicken out of egg and puts it into the breadcrumbs. Right hand takes the chicken out of the breadcrumbs. This method makes breadcrumbing anything a complete breeze!

Step 2- Make sure that the chicken is well coated with the panko breadcrumbs. I find that the chicken gets really well coated with one pass through the bread crumbs, but if you want extra super crunch then you can dip again in the egg and once more through the breadcrumbs.


  • 2 tablespoons all-purpose flour
  • 1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
  • 1/2 cup milk (amount is divided in recipe steps below)
  • 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
  • 2 tablespoons butter, melted

Easy Chicken Dinners

You don’t need to be a pro in the kitchen to whip up these delicious chicken dinners. Even beginner cooks will find that these no-sweat recipes come together with ease.

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  • ¾ cup whole-milk plain yogurt, divided
  • 1 small yellow onion, grated
  • 2 tablespoons lemon juice, divided
  • 3 cloves garlic, pressed or finely grated, divided
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon ground allspice
  • 1 teaspoon ground pepper
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon ground turmeric
  • 2 pounds boneless, skinless chicken thighs
  • ½ cup finely chopped seeded cucumber
  • 2 tablespoons chopped fresh mint, cilantro and/or parsley
  • 3 whole-wheat lavash, halved
  • Lettuce leaves & sliced tomato for serving

Combine 1/4 cup yogurt, onion, 1 tablespoon lemon juice, 2 garlic cloves, coriander, cumin, allspice, pepper, 3/4 teaspoon salt and turmeric in a large bowl. Add chicken and rub the yogurt mixture into it. Cover and refrigerate for 1 hour or up to 3 hours.

Position racks in upper third and center of oven preheat to 450 degrees F. Coat a baking sheet with cooking spray.

Arrange the chicken in a single layer on the prepared baking sheet discard any remaining marinade. Roast on the center rack until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 20 minutes. Move the baking sheet to the top rack and turn the broiler to high. Broil until browned in spots, 3 to 5 minutes. Transfer the chicken to a clean cutting board and let rest for 3 minutes. Thinly slice.

Meanwhile, combine the remaining 1/2 cup yogurt, 1 tablespoon lemon juice, 1 garlic clove, 1/4 teaspoon salt, cucumber and herbs in a small bowl. Divide the chicken among lavash halves. Serve with the yogurt sauce and lettuce and tomato, if desired.


  • 250 grams Chicken breasts , boneless
  • 2 teaspoon Garlic , minced
  • 1 tablespoon Lemon juice
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried Thyme Leaves
  • 1 teaspoon Rosemary
  • 1 teaspoon Red Chilli flakes
  • Salt , to taste
  • 1 teaspoon Cumin powder (Jeera)
  • 1 teaspoon Garam masala powder
  • 4 Whole Wheat Brown Bread
  • 1 Whole Egg
  • 1 tablespoon Milk
  • 1/2 cup All Purpose Flour (Maida)

  1. Preheat oven to 400 degrees F. Spray large sheet pan with non stick cooking spray.
  2. In a small bowl, combine yogurt, salt, pepper and onion powder.
  3. Place whole wheat bread crumbs in a separate bowl
  4. Slice chicken into 1/2 inch thick strips and then dip into yogurt mixture.
  5. Place each dipped strip of chicken into breadcrumbs and toss to fully coat. Place coated strips on greased baking sheet as you work.
  6. Bake 20 minutes, or until cutting into the thickest chicken finger reveals no pink.
  7. Serve immediately alongside your favorite dipping sauce

Carbohydrates: 22 gram(s)

From the kitchen of: Get Healthy U

Over 50 Fun Recipes For Kids To Make and Eat

Cooking and baking are such great skills for kids to learn. So I’ve decided to compile some of my favorite recipes and resources for teaching kids to cook in one handy place.

If my youngest is any indication, kids love YouTube videos. And video tutorials are a great way to learn new skills. I love these YouTube channels because they feature actual kids making kid-friendly recipes.


THE BOW GIRLS: Adorable sisters Briena and Britney, not only make kid-friendly, colorful treats (like mermaid milkshakes) they also demonstrate savory recipes like homemade pizza, and healthy school lunches for school. Their videos feature slow paced, step-by-step demonstrations, so it’s easy for you and your kids to follow along.

CHARLI’S CRAFTY KITCHEN: Another sister duo, this time from Australia. In addition to sweets, they also make healthier snacks, like fruit kabobs and real-fruit popsicles. Their videos are so popular, they were nominated for a Nickelodeon Kid’s Choice Award.

COOK WITH AMBER: This channel is especially relatable for older kids. And Amber features plenty of healthy recipe tutorials, like hummus and granola.

KID FOOD NATION: Being married to a Canadian, I had to give a shout out to this kid’s cooking channel. Not only do they feature fun, healthy recipes, like Oh Canada Oatmeal, their channel has plenty of cooking tutorials to help kids learn basic skills, like cutting onions and making hard boiled eggs.

Of course, if kids are going to cook, they’ll need some simple, fun and delicious recipes. To get you started here are over 50 recipes that kids love to make and eat. Whether your child is a beginner in the kitchen, or a bit more of an advance chef, they’re sure to find a great tasty new recipe to try.