White Chocolate Krispies Recipe Recipe For Chicken

CHICKEN FRIED CHICKEN WITH WHITE GRAVY

Steps:

• Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
• Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
• Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
• Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
• For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
• Serve the chicken fried chicken topped with the white gravy.

WHITE CHOCOLATE KRISPIES

Steps:

• Line a large sheet pan with wax paper; set aside. Cut white chocolate into small chunks, add to a medium pot and cook over medium-low heat, stirring constantly, until completely melted and smooth, 2-3 minutes.
• Remove pot from heat, add Cap'N Crunch, Rice Krispies, peanuts, and cashews and stir gently to coat. Set aside to let cool slightly for 2-3 minutes, then stir in marshmallows.
• Drop mounds of the chocolate mixture (about 3 tablespoons each) onto the prepared pan, keeping them spaced about 1" apart, to make 3"-wide candies. Set aside in a cool spot until completely set. Serve immediately, or store in an airtight container in a cool spot for up to one week.

CHOCOLATE KRISPIE CHICK

Steps:

• Break the chocolate into pieces and gently melt in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and and stir in the Rice Krispies, mixing well to coat. Spoon half the mix into one of the moulds, then use the back of your spoon to press it into a thick, even layer. Be sure to cover the whole of the inside, leaving a thick edge. Repeat with the other mould and leave in a cool place to set. Put the moulds in the fridge for 5 mins. TIP: Putting the egg halves in the fridge once the chocolate has set makes it easier to add another layer of warm chocolate. Don't be tempted to leave the moulds in the fridge any longer than necessary as condensation could cause the chocolate to discolour.
• Carefully unmould the eggs. Fill one half with a few mini eggs, then fix the halves together with melted chocolate. Patch any holes with a few extra Rice Krispies and melted chocolate. Leave in a cool place to set.
• To make the eyes, paint blobs of melted milk chocolate onto the white chocolate buttons. Fix onto the egg using a little more chocolate. Spoon the white chocolate into a small piping bag, then pipe a beak and wings onto the egg and allow to set.
• For the feet, roll out the marzipan on a sheet of greaseproof paper to about ½ cm thick. Using a knife, cut out two feet, making them large enough for the egg to sit on. Once the egg has completely set, place the chick on its feet, pressing down so that it stays upright. Finish by scattering some mini eggs around your chick to create a nest.

WHITE CHOCOLATE-CRANBERRY CRISPY RICE TREATS

Steps:

• Place white chocolate chips, butter, and marshmallows in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Repeat in 30-second intervals until smooth. Mix in vanilla.
• Combine cereal and cranberries in a large bowl. Pour melted chocolate mixture over top and quickly mix to coat dry ingredients.
• Drop mixture onto waxed paper and roll into balls, using about 2 tablespoons mixture per treat. Let stand until firm, about 30 minutes. Store in an airtight container.