The English Kitchen Rice Krispie Chicken
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Preheat oven to 400 degrees. Pat chicken dry and use a clean pair of kitchen shears (or a pair of regular scissors that's been washed with soap and hot water- just pop them in the dishwasher after!) to trim off any excess fat. Melt butter in a shallow dish. Pour several cups of rice krispy cereal in a separate dish.
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In a shallow bowl, combine cereal, flour and seasonings. Place butter in another shallow bowl. Dip chicken in butter, then roll in cereal mixture. Place in a greased 11x7-in. baking pan. Drizzle with remaining butter. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 170°.
The English Kitchen Rice Krispie Chicken
Lift the chicken out of the buttermilk and spread out on a large plate. Season each piece on both sides. Put the rice krispies into a bowl and lightly crush with the end of a rolling pin; don't overdo it, you want quite a coarse texture. Coat each piece of chicken in the rice krispies. Shallow fry in oil about 1 cm deep approximately 2 minutes.
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Instructions. Preheat oven to 350ºF. Place chicken in a 9- x 13-inch baking pan. Spread mayonnaise on chicken and sprinkle with half of the spices. Combine Rice Krispies with the remaining spices. Top chicken with Rice Krispies mixture (toss Rice Krispies before adding to the chicken because the spices have a tendency to settle at the bottom.
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Instructions. Preheat oven to 375°. Line a baking pan (or cookie sheet with sides) with aluminum foil and spray it with cooking spray. In a small bowl, whisk the egg and milk, add flour, salt, garlic powder, pepper, and poultry seasoning. Whisk until creamy.
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Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. In a plastic bag combine cereal, Parmesan cheese, paprika, cumin, salt and pepper. Mix well and pour it into a shallow bowl. Coat both sides of chicken with yogurt and then roll in cereal mixture. Press gently so that the mixture adheres.
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Preheat the oven to 400*F/200*C/gas mark 6. Lightly grease a large baking tray, or line with baking parchment. Put the cereal into a large bowl and crush. Put the mayonnaise into a shallow bowl along with the mustard and seasonings. Mix well together.
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Pat your chicken pieces dry with a paper towel. Then pour 5 cups of Rice Krispies into a one gallon plastic bag. Now crush the Rice Krispies with a rolling pin until they are in fine pieces. Now you are ready to put the breading on the chicken. Dip each piece of chicken in the melted butter. Shake each piece of chicken in the Rice Krispies.
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Set aside. 2. In medium mixing bowl, beat egg and milk slightly. Add flour, salt, pepper and poultry seasoning. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, skin side up in shallow baking pan coated with cooking spray or foil lined. Drizzle with melted margarine.
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Preheat oven 200c. Put Krispies Into a bowl and scrunch with your fingers. Add some salt and pepper. Cut chicken into strips. Coat the chicken in mayo then dip into the cereal. Bake for 12-15.
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Place the chicken strips on a baking sheet that has been lightly coated with cooking spray or lined with parchment paper. Bake in a preheated 400-degree oven for 15-20 minutes, or until the chicken is crispy and cooked through. Serve the crispy chicken fritta with your favorite dipping sauce, such as marinara, ranch, or honey mustard.
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In a medium bowl, combine the crushed cereal, Parmesan cheese, salt (if using), pepper, parsley, basil, oregano, paprika, onion powder and garlic powder. Stir to mix well. Place the melted butter in a shallow bowl. Place the crumb mixture in a pie plate or on a sheet of waxed paper. Dip each piece of chicken in the melted butter, letting any.
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Once chicken has marinated, shake off excess buttermilk mixture and dredge each tender into the rice krispie mixture. Be sure to firmly press the chicken in to coat completely. Once chicken has been coated, allow it to sit for 5-10 minutes so the rice krispie coating will adhere better to the chicken.
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Dip the chicken thigh in the melted butter and then the rice crispies until evenly coated. Place the coated chicken thigh on the sprayed and seasoned cookie sheet. Repeat with the rest of the chicken thighs. Leave an inch or two between each piece. Sprinkle the tops again with a generous amount of the seasonings you chose.
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In small mixing bowl, beat egg whites and milk slightly. Add flour, salt and spices. Mix until smooth. Dip chicken in batter. Coat with cereal mixture. Place in single layer in shallow baking pan coated with cooking spray or foil lined coated with cooking spray. 3. Bake at 350°F about 55 minutes or until meat thermometer reaches 160°F.
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Add seasonings in bowl. Dip each slice of chicken into egg whites, then coat completely on both sides, and place on a baking sheet sprayed with nonstick spray. When all are on baking tray, lightly sprinkle a little more sea salt onto tenders, and place in oven. Bake for 10 minutes, remove and flip, and bake for 10 more minutes.