Chikin Legs Rice Krispie Treats Recipe 445 Food

RICE KRISPIES CHICKEN

Steps:

• Line a baking pan with aluminum foil and spray with a non-stick spray.
• Place Rice Krispies in a ziploc bag and crush with a rolling pin.
• Cut chicken up in the size you wish like tenderloin size.
• Place Rice Krispies and paprika in a shallow bowl and mix well.
• Combine egg and milk in another bowl and whisk well.
• Add the flour, poultry seasoning, salt and pepper and stir to make a batter.
• Place cut up chicken one or two pieces at a time in the batter and cover chicken.
• Dip in crumbs and cover completely and then place in baking pan.
• Melt the margarine and drizzle over the chicken pieces.
• Bake for 30 to 40 minutes or until chicken pieces are a golden brown.

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.

CLASSIC CRISPY RICE TREATS

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
• Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
• Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
• Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.

CHIKIN' LEGS RICE KRISPIE TREATS RECIPE - (4.4/5)

Steps:

• These are made in a 4-step process. Check out my photo tutorial here: https://www.facebook.com/photo.php?fbid=10207940135844102&l=48aaac2966. Line a cookie sheet with waxed paper. For "chicken" legs, I broke about 1-inch off the pretzel rods. Attach 2 marshmallows (side-by-side on their ends) to one end of rods with a little melted chocolate. Place on the waxed paper and let set until hardened. Melt white chocolate according to package directions. (I added a dab of peanut butter just for color) Coat the rods with the melted chocolate, completely covering the marshmallows and about two-thirds of the rod, leaving about 2-inch at the end uncoated. (It will be covered up later.) Place on waxed paper to harden. (To speed the process, as I finished each one, I held it in front of a standing fan until hardened!) To make the Rice Krispie treats: Very lightly spray a large bowl or pot with cooking spray (I just sprayed my hand and smeared it in); add the rice krispies and set aside. In a 1-quart nonstick saucepan, melt the butter; stir in the marshmallows just until melted. (Or microwave as package of marshmallows directs.) Pour over the cereal and stir gently until well combined. Let cool for about 5 minutes. On a plate, spray a puddle of cooking spray in the center for coating your hands while shaping the legs. Set aside. To make the legs: Mound a pile of the cereal mixture on top of the uncoated end of each "bone". Dab fingers in the cooking spray and rub hands together; then firmly press the mixture around each bone and shape the legs. Crush some bran flakes in a pie plate. Place some larger flakes in a separate small bowl. Reheat any leftover white chocolate in the microwave for about 20 seconds, or just until barely melted. Stir in about a teaspoon of peanut butter for color. Coat the rice krispie part of the leg (I did one side at a time using the back of a teaspoon) with the melted chocolate. This is the glue for the bran flakes and it will also keep the chicken legs from falling apart. Immediately, sprinkle crushed flakes on the outside, pressing gently into place. Place on waxed paper to set. Continue with remaining legs. For extra-crispy legs, coat the back side of larger flakes with a dab of melted chocolate and press randomly on the outside of them as desired.

PERFECT RICE KRISPIE TREATS

Steps:

• On stovetop, melt butter on low.
• Once butter is completely melted, add 80 marshmallows.
• Continue to stir and melt on low until all marshmallows have melted.
• Once marshmallows are melted, turn stovetop heat off and stir in rice krispies.
• Stir well until all rice krispies are completely coated.
• Transfer into a greased 9x13 pan.
• Let set for about a minute, then press into pan.

RICE CRISPY CHICKEN

Steps:

• Place rice crispies in large ziploc bag, crush.
• In another dish, melt the butter in the microwave and then dip chicken in Butter.
• Put each piece of chicken in ziploc bag, with rice crispies and shake until coated.
• Place chicken on baking sheet.
• Bake in preheated 350 degree oven for one hour.