Nuwave Oven Honey Chicken Strips and Fries
I got a Nuwave Oven for Christmas and have been experimenting with it ever since. I just love it. It gets the food crispier than the microwave and is much faster than a conventional oven. This recipe was very tasty, but it stuck to the grates of the Nuwave. Make sure you spray them well with Pam cooking spray. I think if I make this again, I won’t use the honey. It did make the strips very flavorful, and they weren’t sticky to the touch, but I think it made the chicken somewhat dry and clean up more difficult. I have to say that I just put the grate in my dishwasher and it cleaned right up so I guess it wasn’t a big problem, just want you to be aware of the drawbacks of the recipe. As you can see, the chicken and fries were very crispy and did taste very good. The big plus is I didn’t use any oil at all except to spray on the Nuwave grate. Without further delay, here is the recipe:
Start by preparing the chicken station. You’ll need chicken cut into strips, honey mixture and crushed rice crispies. I’m going to give the recipe for about 1 1/2 lbs chicken (about 3 breasts).
3 chicken breasts cut into strips
1/3 cup honey
juice of 1 lemon (mix this with the honey with a fork for dipping the chicken.
3 cups crushed Rice Crispies (I used the blender to crush them on mix)
Set up the station like this:
Put each strip in the honey and then dredge it through the rice crispies. Place each strip on the largest grate of the Nuwave so that the pieces don’t touch.
Set the indicator for 10 minutes. When the timer goes off, turn the chicken over–it will be sticky use tongs. Set the timer again for ten minutes. Remove chicken to plate. Take out the large grate and insert the small grate so that it is at its highest. Arrange cut fries on the grate and set the timer for ten minutes.
When the timer goes off, turn the fries over and set the timer for another ten minutes. Remove fries to plate and enjoy.
The best thing about the Nuwave is there is no extra oil to deal with. The fries do lack that oil fried texture, but were very crispy anyway. We enjoyed them. I would also recommend adding the salt or seasoning before you begin baking them to seal the flavor in. They don’t hold salt like fried ones do after they come out of the oven. Again, these were very tasty, but the drawbacks are that it’s sticky business and the chicken seemed a bit dry. Let us know how you altered the recipe. I’d love to try your version.