Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos: Rice Crispy Chicken Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Friday, 13 February 2015

Rice Crispy Chicken Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Rice Crispy Chicken Biography

source (google.com.pk)

How to make Rice Krispie Chicken

1. Preheat the oven to 200°C and lightly grease the baking tray.
2. Put the cereal and some salt and pepper in a bowl and crumble with your fingers until lightly crushed.
3. Put the mayonnaise and seasoned crushed cereal mix in 2 separate shallow bowls, ready for dipping.
4. Dip each piece of chicken first in the mayonnaise, shaking off any excess, before dipping in the crushed cereal.
5. Place the dipped chicken on the prepared baking tray and bake in the preheated oven for 35 minutes until golden, turning half way through cooking.

Recipe courtesy of Lisa Faulkner

1. Place KELLOGG'S RICE KRISPIES cereal in shallow dish or pan. Stir in paprika. 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.
3. Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.

    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.

It will be hard to go back to shop bought frozen nuggets after you have tasted these. You can skip the marinating stage if you don’t have time, but it does add a delicious flavour to the chicken. Frying the nuggets gives the best results but the oven method also works. Adding a little oil to the crumbs helps the baking quite a lot. You can vary the marinade flavourings, for example use 1/2 tsp dried oregano or thyme, and add paprika, cayenne or Tabasco sauce if you like a bit of spice.
Chicken Nuggets

Prep
    20 minutes plus 4 hours marinating time (optional)
Cook
    12 minutes
Best for
    Baby 9-12 months
    Family
Makes
    4 portions
Suitable for freezing

Ingredients

    200g boneless skinless, chicken breasts
    100 ml milk, plus 1 tbsp for dipping
    1 garlic clove, crushed
    1 tsp fresh thyme leaves
    1 tbsp fresh lemon juice
    45 g Rice Krispies
    15 g mature Cheddar cheese, finely grated
    1 tbsp grated Parmesan
    1 egg
    4 tbsp plain flour
    3–4 tbsp sunflower oil, for frying
    salt and black pepper, to season

Conversion chart
Method

    Cut the chicken breasts into 1.5 cm cubes and put in a bowl.
    Mix together the milk, garlic, thyme, lemon juice, 1/4 tsp salt and some black pepper (the mixture will separate a little from the lemon juice but this is OK), and pour over the chicken.
    Cover, and leave to marinate in the fridge for 4 hours or overnight (optional).
    Put the Rice Krispies in a food processor and whiz for 1–2 minutes, until reduced to fine crumbs.
    Add the cheeses, plus salt and pepper to taste, and whiz to combine. Transfer to a large plate.
    Whisk the egg in a small bowl with the tablespoon of milk.
    Mix the flour with a little salt and pepper, and spread out on another large plate.
    Remove the chicken pieces from the marinade, shaking off any excess. Toss in the seasoned flour then dip in the egg and then roll in the Rice Krispie coating.
    Put the oil in a large non-stick pan over a medium heat. Fry the nuggets for 2–3 minutes each side, until golden and crisp. Drain on kitchen paper and cool slightly before serving.

To oven cook:

    If you would like an alternative to frying, pre-heat the oven to 200ºC/ 400ºF/Gas 6/Fan 180ºC. Reduce the oil to two tablespoons. Add one tablespoon to the Kellogg's Rice Krispie crumbs with the cheese and whiz to combine evenly (you may need to stop and stir a couple of times as the oil can clump a bit).
    Grease a baking sheet with the remaining tablespoon of oil. Coat the chicken (as above) and put on the prepared baking sheet.
    Bake for 15 minutes, turning over half-way through.

To freeze put uncooked, coated chicken nuggets on baking sheet lined with clingfilm. Cover with more clingfilm and freeze until solid then transfer to a re-sealable box or freezer bag. Cook direct from frozen, adding 1 minute extra cooking time for frying and 3-4 minutes extra for baking.

Rice Crispy Chicken