Crispy Rice Cereal Coated Fried Chicken Recipes

RICE KRISPIES CHICKEN TENDERS

Steps:

• In a large bowl add in chicken, buttermilk, salt, pepper, and 2 tablespoons of Italian seasoning. Let chicken marinade at least an hour or up to overnight refrigerated..
• In a large deep plate add in rice krispies and flour.
• 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.
• In a large pan add in 1-2 inches of oil and heat over medium high heat. Gently add in chicken strips once oil is hot. Once the chicken is frying, do not touch it until it's time to flip it.
• Cook for 4-6 minutes per side or until chicken has cooked through.
• Place the chicken strips on a wire rack with paper towels underneath to catch oil drips. This helps keep the chicken crispy on all sides.

CRISPY CHICKEN STRIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• Place butter in a shallow bowl. In a separate shallow bowl, mix the crushed cereal, flour, and seasoning blend. Dip chicken tenders in the butter, then press in the cereal mixture to evenly coat. Arrange in the prepared baking dish. Drizzle with any remaining butter.
• Bake 25 minutes in the preheated oven, or until chicken juices run clear.

CRISPIEST FRIED CHICKEN

Steps:

• In a large bowl, sprinkle chicken with rice flour; season generously with kosher salt and pepper, tossing to coat. Pour oil into a large pot to a depth of 2 inches. Place over medium-high heat until a thermometer registers 350 degrees.
• Whisk together both flours, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Whisk in 3/4 cup water until a smooth, thin batter forms.
• Working in batches, dip pieces of chicken into batter, allowing excess to drip off. Transfer to oil and fry until pale golden, 6 minutes. Remove and shake lightly in a colander to drain; transfer to paper towels. Bring oil temperature back to 350 degrees, then return chicken to oil and fry a second time until golden brown and a thermometer inserted into thickest parts (avoiding bones) registers 160 degrees, about 6 minutes for small pieces, about 8 minutes for large. Transfer to a wire rack set in a rimmed baking sheet; season with flaky salt. Serve warm or room temperature.

CRISPY BAKED CEREAL CHICKEN

Steps:

• Preheat an oven to 375 degrees F (190 degrees C); grease a 9x12 inch baking dish.
• Place the cereal in a large plastic zipper bag and crush the cereal into crumbs. Add the garlic salt and seasoned salt; shake the mixture together in the bag to combine. Pour the cereal crumb mixture out into a shallow bowl.
• In another shallow bowl, beat the egg with the milk. Dip each chicken breast half into the milk mixture, then into the crumb mixture, coating the chicken well with crumbs. Place the coated chicken breasts into the prepared baking dish.
• Bake in the preheated oven until the cereal coating is golden brown, the chicken is no longer pink in the center, and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN ALA RICE KRISPIES

Steps:

• In one bowl, mix cereal crumbs, seasonings & flour.
• Place the melted butter in another bowl.
• Dip the breasts into melted butter then coat with the cereal mixture.
• Place into a greased 9x13-inch baking dish.
• Drizzle remaining melted on top of chicken and coat with remaining mixture if you like extra breading.
• Bake, uncovered at 400°F for 30 minutes or a bit longer for outside crispiness.

CRISPY RICE CHICKEN

Steps:

• Beat egg and water in a shallow bowl.
• Place cereal in another shallow bowl.
• Mix garlic powder, salt, and pepper with cereal.
• Dip chicken into egg mixture and roll into crumb mixture. Coat all sides.
• If freezing, I flash-froze and then packaged up my chicken.
• If baking now, place on a lined baking sheet.
• Bake at 350 for 45 minutes.