Krispy Chicken

One of my main reasons for having a blog is: I can archive things. Recipes. Notes from my quiet time. This is one of those recipes that needs to be in the archives!

This recipe is one I used a few months ago. Love it! It’s sooo good. You could really eat the chicken on its own without any side dishes, but it’s great with potatoes too. When cooking with allergies, this recipe is such a blessing. Often times, it can be hard to find out how to cook meat (whether it is poultry, fish, etc) in an appealing way without it feeling boring. When I first went gluten free, I didn’t have any idea what to do with chicken. Before, I would make “Shake N Bake” and was done with it. That is mainly how I ate chicken before. This recipe tastes to me similar to “Shake N Bake”. Only, it is gluten free among other things. I adapted the recipe to fit my needs (egg free as well).

Preparation: To save time on preparation, you could mix up a bag of crushed Rice Krispies and herbs. Then, all you would have to do is measure out a portion of it. It would cut down on what is already an easy preparation, but great for when you are starving and need to eat relatively quickly.

Adapted from “Low Fat Oven Fried Chicken”

Krispy Chicken

  • 2 large pieces of boneless skinless chicken (I usually use chicken thigh. It gets it more tender.)
  • 1/4 -1/2 cup of crushed Rice Krispies. (This is just an estimate. You may need more. You may need less. It’ll depend on how large your pieces are. Mine were really big, so more coating was needed.)
  • 3 tablespoons of milk. (This, again, is an estimate. It really depends on how big your bowl is, which is why I try to get as close to the size of chicken as I can. Then, I am not wasting ingredients.)
  • Herbs of choice (used Pappy’s seasoning).
  1. Place crushed Rice Krispies on a plate, add in some herbs of your choice (used Pappy’s seasoning), and mix. Make sure it is mixed well.
  2. Place some milk in a shallow bowl (large enough to fit your piece of chicken, but not too big).
  3. Dip chicken in milk, and coat both sides well.
  4. Using the crumb mixture, coat both sides well.
  5. Grease pan, and place coated chicken on a cookie sheet (or other dish).

In the recipe above, it stated that it is to be baked at 425 for 25 minutes (turning half way through). For me, I think I will cook it longer next time, to make sure it is more thoroughly cooked. Otherwise, it turned out great! When I cooked this before, I think I cooked it for 30 minutes, possibly at a setting of 375 or so. It didn’t come out as tender as it has in the past. But, great recipe and it is easy!

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