Cassava Poppin’ Chicken
Mick Cooks returns! I don’t apologize! Let’s cook some chicken! You’ll like it!
Ingredients:
4 chicken thighs, skin ON
Breaded Crust
1 bag Cassava Pops chips, crushed - I used Hawaiian Luau flavor but if you’re a spice monster, try the Volcano flavor
1/2 cup Bisquick
1 Tbs yellow curry powder
1 tsp garlic powder
1 Tbs onion powder
1 tsp salt
1 Tbs chili powder
1/2 cup bread crumbs
Wet Mix
2 large eggs
1/4 yellow onion, diced
1/4 tsp salt
1/8 tsp pepper
1/3 cup Bisquick
1 clove garlic, minced
Preheat oven to 425 degrees.
In a medium mixing bowl, stir up all the wet ingredients. It’s going to be chunky. Go with it.
In a large mixing bowl, crush up the Cassava chips until the chips are around 1/8th of an inch. Keep it crispy by not completely turning them to powder. Add all the other breaded crust ingredients.
Dip the chicken thighs in the wet mix, making sure to get onion on there. There’s usually a part on the chicken that’s cut open a bit, so shove some onion-y batter up in there.
Then toss the chicken in the breading and place on the pan. If there’s any mix left over, just spoon it over the chicken on the pan to make a double crust. A mega crust, if you will.
Bake for 40 minutes until crust is medium brown then serve with whatever.