Crispy Rice Chicken Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRISPY RICE



Crispy Rice image

Provided by Ayesha Curry

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 7

Kosher salt
1 1/2 cups basmati rice
2 tablespoons plain yogurt
1 tablespoon butter, melted, plus 1 tablespoon
1 tablespoon vegetable oil
1 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon sumac, optional

Steps:

  • Bring a large pot of well-salted water to a boil.
  • Place the rice in a large bowl, rinse with cold water and drain in a colander until the water runs totally clear. Drain well.
  • Add the rice to the pot and boil until the grains are soft on the outside but still hard at the center, about 6 minutes. Drain the rice and rinse under cold water.
  • Measure out 1 1/4 cups of the parcooked rice and transfer to a bowl; stir in the yogurt, the 1 tablespoon melted butter and 1/4 teaspoon salt.
  • Melt the oil and the remaining 1 tablespoon butter together over medium-low heat in a 2- to 3-quart nonstick pot with a tight-fitting lid. Add the yogurt rice and spread it evenly to cover the bottom of the pot. Add the remaining rice, mounding it into a pyramid shape. Insert the handle of a wooden spoon into the mound 3 or 4 times to make vents for steam to escape. Increase the heat to medium-high and cook until the rice starts to steam, about 2 minutes. Reduce the heat to medium-low and cover the pot, first with a clean towel and then with a lid. Steam until the rice is fully cooked and a golden brown crust has formed on the bottom, about 50 minutes.
  • Spoon the loose rice onto a platter, then use a firm spatula to remove the crust from the pan. Top the rice with the crust and sprinkle with the parsley and sumac if using. Serve immediately.

RICE CRISPY CHICKEN



Rice Crispy Chicken image

This is my moms recipe, it is simple and soooo good, when you smell this chicken baking in the oven, your tummy will growl.

Provided by ThatJodiGirl

Categories     Chicken

Time 1h15m

Yield 9 pieces, 4-5 serving(s)

Number Of Ingredients 3

6 cups Rice Krispies
1 cup butter (melted)
1 cut up 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.

CHICKEN WITH CRISPY RICE



Chicken with Crispy Rice image

Poaching chicken in a ginger-scallion broth not only flavors the meat, it leaves you with flavorful stock and rendered fat for crisping up fluffy white rice.

Provided by Carla Lalli Music

Categories     Bon Appétit     Chicken     Rice     Avocado     Poach     Dinner     Lunch     Ginger     Basil     Green Onion/Scallion

Yield 4 servings

Number Of Ingredients 10

2 skin-on, bone-in chicken breasts
2 chicken legs (thigh and drumstick)
2 bunches scallions
1 (2-inch) piece fresh ginger
2 medium shallots
1 teaspoon black peppercorns
1 bunch Thai basil or regular basil
2 cups sushi rice
1-2 tablespoons vegetable oil (optional)
Sliced avocado, lime wedges, hot sauce, soy sauce, toasted sesame oil, and/or black vinegar (for serving)

Steps:

  • Place chicken and 12 cups water in a large pot. Cut green tops from scallions; add to pot. Cut a small nub off ginger; set aside. Cut remaining ginger into quarters (do not peel) and halve shallots; toss ginger, shallots, and peppercorns into pot. Set aside a handful of basil and submerge the rest in pot; bring to a boil. As liquid heats, skim off any foam, but try not to remove too much fat (you'll use it later). As soon as liquid is boiling, reduce heat and gently simmer until chicken is cooked through, about 15 minutes for legs and 20 minutes for breasts (an instant-read thermometer inserted into the center of a piece should register 155°F; temperature will continue to rise off heat). Transfer to a plate; let cool.
  • Meanwhile, strain stock into a large bowl (you'll have about 10 cups). Use a large spoon or ladle to skim off any fat from surface into a small bowl; set aside. Measure out 2 1/2 cups stock. Reserve remaining stock for another use.
  • Rinse rice in a sieve, stirring with your fingers until liquid runs mostly clear. Shake off excess water and transfer to a medium nonstick skillet. Add reserved 2 1/2 cups stock and bring to a boil over medium-high, about 4 minutes. Reduce heat, cover skillet, and simmer until rice is tender and liquid is mostly absorbed, 8-10 minutes.
  • Drizzle reserved chicken fat around edge of pan (do not stir). Increase heat to medium-high and cook rice, uncovered, until underside is golden and crisp, 10-12 minutes. If pan seems dry, drizzle vegetable oil around edge of rice as needed. The goal is an evenly browned bottom with tender rice on top.
  • While rice is crisping, cut scallion whites into thin rounds and finely grate remaining piece of ginger.
  • Pull chicken meat off bones and shred; discard skin and bones. Divide rice and chicken among bowls; add some avocado, scallions, grated ginger, and reserved basil to each. Serve with lime wedges, hot sauce, soy sauce, sesame oil, and vinegar as desired.

ONE-POT CRISPY CHICKEN AND RICE



One-Pot Crispy Chicken and Rice image

This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.

Provided by NicoleMcmom

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
6 (4 ounce) bone-in, skin-on chicken thighs
1 ½ teaspoons kosher salt, divided
¾ teaspoon ground black pepper
1 tablespoon unsalted butter
⅔ cup finely chopped yellow onion
2 cloves garlic, minced
1 ½ cups uncooked long-grain rice
3 cups chicken stock, divided, or more to taste
1 tablespoon finely chopped flat-leaf parsley
1 medium lemon, cut into wedges

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
  • Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
  • Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.6 g, Cholesterol 76.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 891.4 mg, Sugar 1.1 g

CHICKEN ALA RICE KRISPIES



Chicken Ala Rice Krispies image

Moist and tender chicken with a nice soft buttery coated breading on the outside. I serve this with a side of chicken flavored rice or noodles and vegetable. My husband first flinched when I told him about the Rice Krispies coating, but loved it when he tried it; you would never know it was cereal coated!

Provided by TheDancingCook

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless chicken breasts, about 1 lb
1 1/2 cups crispy rice cereal, crushed (I use the food processor for this, gets it well crushed and I have always used store brand Krispies)
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 cup butter or 1/4 cup margarine, melted

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 CHICKEN STRIPS



Crispy Chicken Strips image

This is the best chicken recipe. My husband and children ask for this over and over again.

Provided by DDICKERSON

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 40m

Yield 4

Number Of Ingredients 5

¼ cup butter, melted
1 ½ cups crispy rice cereal, coarsely crushed
2 tablespoons all-purpose flour
2 teaspoons salt-free seasoning blend
1 pound boneless, skinless chicken breast tenders

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.

Nutrition Facts : Calories 279.6 calories, Carbohydrate 12 g, Cholesterol 95.1 mg, Fat 14.4 g, Fiber 0.2 g, Protein 24.8 g, SaturatedFat 8.1 g, Sodium 218.2 mg, Sugar 0.8 g

CHINESE CRISPY OR SIZZLING RICE



Chinese Crispy or Sizzling Rice image

This is a simple and quick recipe of Chinese crispy or sizzling rice and perfect for a great family meal.

Provided by Liv Wan

Categories     Side Dish     Dinner     Lunch

Time 1h35m

Yield 10

Number Of Ingredients 2

1 cup of long or medium grain rice
1 1/2 cups water

Steps:

  • Rinse 1 cup of long- or medium-grain rice in a pot. Add 1 1/2 cups water (1 1/4 if using medium-grain rice) to the rice and bring to a boil.
  • Cover and simmer at low heat for 30 minutes. Remove from burner and allow to cool.
  • While rice is cooking, preheat oven to 300 F.
  • Place the rice on a baking sheet, making sure that it is about (but no more than) 1/4-inch thick.
  • Bake the rice for 50 to 55 minutes until it's dry.
  • Cool and cut into 2-inch squares. Store in a container until needed but don't freeze.
  • The rice is now ready to be deep-fried. The trick to using deep-fried crispy rice is to make sure that both it and the sauce or soup it is being added to are very hot. That way you will hear the crackling sounds. Unfortunately, this makes for a lot of last-minute work-you can't deep fry the rice crusts and then set them aside to add during the final stage of cooking. Instead, the rice should be deep-fried before the dish is served, with the soup or sauce being kept warm during this time. Deep-fry a few at a time, turning constantly until they brown and puff up (this will take only seconds). Drain on paper towels. Bring to the table, quickly pour the hot liquid over it, and listen to the rice snapping and popping. Safety Tip: If not handled properly, cooked rice has the potential to grow a bacteria called Bacillus cereus . To prevent this, make certain the rice is completely dried, then rapidly cooled, cut into squares, placed into a container, and refrigerated for no more than seven days before use.

Nutrition Facts : Calories 21 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 0 g, Fat 0 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g

CRISPY CHICKEN



Crispy Chicken image

For this recipe, I use boneless chicken breasts-one of my favorite quick-cooking cuts of meat. David helps me crumble cereal for the coating. Some of our best quality time is spent in the kitchen.-Coleen Martin, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1-1/2 cups crisp rice cereal, coarsely crushed
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1/4 cup butter, melted
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • In a shallow bowl, combine cereal, flour and seasonings. Place butter in another shallow bowl. Dip chicken in butter, then roll in cereal mixture. , Place in a greased 11x7-in. baking pan. Drizzle with remaining butter. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 184 calories, Fat 12g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 520mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

GOCHUJANG-BRAISED CHICKEN AND CRISPY RICE



Gochujang-Braised Chicken and Crispy Rice image

Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you'll be good to go.

Categories     Bon Appétit     Chicken     Dinner     Sesame Oil     Ginger     Braise     Rice     Peanut Free     Tree Nut Free

Yield Serves 4

Number Of Ingredients 19

1 small onion, finely chopped
8 garlic cloves, finely grated
1 (2-inch) piece ginger, peeled, finely grated
1/4 cup gochujang (Korean hot pepper paste)
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon mirin
1 tablespoon toasted sesame oil
1 teaspoon freshly ground black pepper, plus more
3 cups cooked short-grain rice
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
8 chicken drumsticks, patted dry
Kosher salt
4 tablespoons unsalted butter
2 tablespoons vegetable oil
4 cups low-sodium chicken broth
6 scallions, white and pale-green parts only, cut into 1-inch pieces

Steps:

  • Mix onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil, and 1 tsp. pepper in a medium bowl to combine; set sauce aside.
  • Toss rice, cumin, garlic powder, and mustard powder in a medium bowl to combine; spread out on a parchment-lined rimmed baking sheet and chill until cold, about 1 hour.
  • Meanwhile, season chicken generously with salt. Heat butter and vegetable oil in a medium heavy pot over medium. As soon as foaming subsides, add chicken and cook, turning occasionally, until lightly browned, about 5 minutes. Add reserved sauce and bring to a simmer; cook until sauce appears to thin out, about 3 minutes. Add broth and bring to a boil. Reduce heat, partially cover pot, and simmer, turning occasionally, until chicken is very tender, 45-55 minutes.
  • Divide rice into 4 portions; form into 3/4"-thick disks (moisten hands with water to prevent sticking). Heat a large nonstick skillet over medium. Working in 2 batches, cook rice cakes, turning halfway through, until crisp, puffed, and golden, about 10 minutes. Transfer to plates.
  • Add scallions to chicken and cook until tender, about 3 minutes. Season with salt and pepper. Top each cake with 2 chicken legs and a few scallions; spoon plenty of sauce over.

CRISPY RICE CHICKEN



Crispy Rice Chicken image

This is a baked chicken recipe with crushed rice crispies cereal as the coating. I made this for my parents and it took them awhile to figure out what the coating was. I also use this with my OAMC cooking, and it turned out great!

Provided by StacyW

Categories     Chicken Breast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 -6 boneless chicken breasts
1 egg
1/2 cup water
1 1/2 cups crispy rice cereal, coarsely crushed
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

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.

RICE KRISPIES CHICKEN



Rice Krispies Chicken image

I found this recipe in a cookbook from work. I decided to try it and found that it was a BIG HIT with my 3 fussy children and even my husband devoured it! Very delicious:)

Provided by momof3rjc

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

4 1/2 cups Rice Krispies
1 teaspoon paprika
1 large egg
3/4 cup milk
3/4 cup flour
1 teaspoon poultry seasoning (adds great flavor)
1 teaspoon salt
1/8 teaspoon pepper
2 -3 lbs boneless chicken
3 tablespoons margarine

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



Rice Krispies Chicken Tenders image

Use crisped rice cereal to make some of the crispiest chicken ever. These Rice Krispies Chicken Tenders is an easy family dinner recipe that the kids will beg for!

Provided by Julie Clark

Categories     Main Dish

Number Of Ingredients 8

1 pound boneless skinless chicken breasts (cut into thick slices (bought thin sliced chicken breasts, then cut in half))
1 cups buttermilk
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons Italian seasoning
4 cups rice krispies cereal ((or more as needed))
⅓ cup flour
Oil for frying

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.

Nutrition Facts : Calories 318 kcal, Carbohydrate 37 g, Protein 29 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 79 mg, Sodium 1215 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

CRISPY RICE, CHICKEN, AND SWEET POTATOES #RSC



Crispy Rice, Chicken, and Sweet Potatoes #RSC image

"Ready, Set, Cook! Hidden Valley Contest Entry" This recipe is an example of a layered Persian tah-dig dish. I developed an interest in Persian foods while surfing the internet. I was amazed at how many ways this rice dish can be prepared. I experimented and put my on spin to this dish. I usually prepare this dish in my Persian rice cooker. However, this recipe was prepared in a 13 inch non-stick skillet.

Provided by Miss Fannie

Categories     Weeknight

Time 2h30m

Yield 1 Rice Layered Cake, 8 serving(s)

Number Of Ingredients 19

2 1/2 cups jasmine rice
2 boneless chicken breasts
1 peeled and thinly sliced sweet potato
3 egg yolks
1 1/2 cups plain Greek yogurt
1 (5 ounce) container peach Greek yogurt
1 (12 ounce) jar sweet mango chutney
5 shallots, finely chopped
1/4 cup chopped fresh chives
1 tablespoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon powdered saffron
1/2 teaspoon turmeric
1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
3 tablespoons extra virgin olive oil
6 tablespoons chicken stock
1/4 teaspoon black pepper
1/4 teaspoon salt
water

Steps:

  • In a skillet, cover the chicken breasts, shallots, lemon juice, and turmeric with water. Bring to a boil on medium-high heat. Reduce temperature and simmer for one hour. Reserve the stock. Cool and cut the chicken into small pieces.
  • Wash and drain the rice. Bring six cups of water and 1/4 teaspoon turmeric to a boil in a large pot. Add rice and boil uncovered for ten minutes. Drain and rinse the rice in cool water.
  • In a food processor, combine yogurt, egg yolks, Hidden Valley Original Ranch Seasoning Mix, lemon zest, chives, salt, and pepper. Process for 30 seconds or until all ingredients are thoroughly combined. Add 2 cups of the rice to the yogurt mixture. Process for 15- 20 seconds.
  • Dissolve the saffron into 3 tablespoons of the chicken stock.
  • Lightly brush one side of the sweet potato slices with a tablespoon of olive oil. Cover the bottom of a large non-stick skillet with two tablespoons of olive oil and 1/2 teaspoon of the saffron mixture. Layer 2/3 of the rice and yogurt mixture in the bottom of the pan. Line the edges of the pan with the sweet potatoes.
  • Layer the chicken on top of the mixture. Spoon on the rest of the yogurt mixture. Spread it as evenly as possible. Add the remaining rice. Flatten the rice with the back of a spoon. Combine three tablespoons of chicken stock with the remaining saffron mixture. Drizzle over the top of the rice layer.
  • Cook covered on medium heat until it begins to steam. Reduce temperature to low and cook for one hour. Cool, then place a large plate over the top of the pan. Carefully invert the pan. Garnish as desired. Top with a dollop of Greek peach on the bottom yogurt and sweet mango chutney.

CRISPY RICE CEREAL-COATED FRIED CHICKEN



Crispy Rice Cereal-Coated Fried Chicken image

Rice cereal is not just for breakfast. It also happens to be a great coating for fried chicken. (Just make sure you don't buy the frosted rice cereal.)

Provided by Kardea Brown

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

Vegetable or peanut oil, for frying
2 cups all-purpose flour
1 tablespoon Miss Brown's House Seasoning, recipe follows
1/2 cup whole milk
3 large eggs
4 cups crispy rice cereal, coarsely crushed
Kosher salt and freshly ground black pepper
8 chicken drumsticks (about 2 1/2 pounds)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Pour the oil halfway up the sides of a very large cast-iron skillet. Heat the oil to 350 degrees F.
  • Line a rimmed baking sheet with parchment paper. Line a second rimmed baking sheet with a cooling rack. While the oil heats, combine the flour and House Seasoning in a shallow dish. Whisk together the milk and eggs in a separate shallow dish. Place the crushed cereal in a third shallow dish. Season the cereal with salt and pepper.
  • Sprinkle the drumsticks with salt and pepper. Dip the chicken in the seasoned flour and coat completely. Dip in the egg mixture, then dredge in the rice cereal, pressing to coat evenly. Place on the parchment-lined baking sheet.
  • Fry the chicken, in batches, in the hot oil until golden brown and an instant-read thermometer inserted in the thickest portion (avoiding bone) registers 165 degrees F, 18 to 20 minutes. Remove to the wire rack to drain.
  • Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

CRISPY RICE BAKE



Crispy Rice Bake image

This is a yummy and EASY recipe that kids love! Similar to tuna casserole, but without the noodles. You may add different veggies or use cream of mushroom soup, my family doesn't care for mushrooms, so I use the chicken instead. Can also use fat-free soup.

Provided by JADE912

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 50m

Yield 4

Number Of Ingredients 4

3 cups crispy rice cereal
1 cup frozen green peas
1 (5 ounce) can tuna, drained
1 (10.75 ounce) can condensed cream of chicken soup

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
  • In a medium bowl, stir together the tuna, peas and cream of chicken soup. Gently fold in the cereal. Transfer to the prepared baking dish.
  • Bake for 45 minutes in the preheated oven, until bubbling and lightly browned on top.

Nutrition Facts : Calories 210.7 calories, Carbohydrate 28.7 g, Cholesterol 15.5 mg, Fat 5.1 g, Fiber 1.7 g, Protein 13.2 g, SaturatedFat 1.4 g, Sodium 717.7 mg, Sugar 4.1 g

CRISPY RICE



Crispy Rice image

Crispy, nutty, flavorful - what more could you want in a rice side dish? We're sick and tired of basic steamed rice. Take your grain game up a notch with this Crispy Rice recipe. It's best served with any kind of creamy chicken casserole, tomato gravy, or sausage and beans. You can even use this recipe for a fun twist on red beans and rice. It takes about an hour to make, but we think you'll agree it's well worth the effort. And there's no better way to put your leftover, cooked rice to good use. Made with plenty of butter and a cast-iron skillet, what could be more quintessentially Southern? Soft and fluffy rice is only made better by a deliciously crispy bottom that makes this dish the perfect combination of sweet and savory flavors. Cook the rice on medium to low heart turning the skillet every few minutes to ensure even browning. Give this recipe a try and remember to have a rice day!

Provided by Southern Living Editors

Time 1h

Yield 6 (serving size: about 1/2 cup)

Number Of Ingredients 6

16 cups water
1/4 cup kosher salt
2 cups long grain white rice
1/4 cup sour cream
1/3 cup unsalted butter, divided
2 tablespoons canola oil

Steps:

  • Bring water and salt to a boil in a large stockpot over high heat. Meanwhile, place rice in a colander and rinse with cold water until water runs clear, about 1 minute.
  • Add rinsed rice to boiling water. Reduce heat to medium. Cook, stirring occasionally, until rice is almost tender, about 6 to 8 minutes. Drain rice and immediately rinse with cold water until rice is room temperature, about 1 minutes.
  • Place 1 cup cooked rice in a medium bowl with sour cream; stir to combine. Heat 2 tablespoons butter and oil in a well-seasoned 10-inch cast iron or nonstick skillet over medium-low heat until just melted. Spread rice and sour cream mixture in an even layer in bottom of skillet. Spoon remaining cooled rice on top, being sure to mound rice slightly towards the center, while still allowing rice to touch edges of skillet. Using the handle of a wooden spoon, poke 6 to 7 holes in the rice, going all the way to the bottom of the skillet to allow steam to escape. Cook 15 minutes, turning skillet on burner a quarter turn every 3 to 4 minutes to ensure even browning.
  • Cut remaining butter into small cubes. Add butter cubes around edges of rice and in steam holes after 15 minutes of cooking. Continue to cook over medium-low and turn skillet a quarter turn every 3 to 4 minutes until bottom and sides of rice are golden and crisp, another 15 to 18 minutes.
  • Remove from heat and cover skillet with a large plate or serving platter (right side down). Carefully but swiftly (and with confidence!) invert rice in skillet onto serving plate. Serve warm.

CRISPY CHICKEN



Crispy Chicken image

This crispy battered chicken is actually baked, not fried -- but no one will be able to tell the difference.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 3h50m

Number Of Ingredients 6

1 quart buttermilk
1 1/2 teaspoons poultry seasoning
2 tablespoons plus 2 teaspoons coarse salt
1 teaspoon ground pepper
3 1/2 pounds skinless chicken pieces, breasts halved crosswise, if using
4 cups crisp puffed-rice cereal

Steps:

  • In a large glass bowl, whisk together buttermilk, poultry seasoning, salt, and pepper. Submerge chicken in buttermilk mixture, cover, and refrigerate 3 hours (or up to overnight).
  • Preheat oven to 425 degrees. Place an ovenproof wire rack in a rimmed baking sheet. In a food processor, pulse cereal until coarse crumbs form; transfer to a wide shallow dish. Working with one piece at a time, lift chicken from buttermilk mixture, letting excess drip off, and roll in crumbs, lightly pressing to adhere until evenly coated. Arrange chicken on rack (pieces should not touch) and bake until coating is golden and chicken is cooked through, 35 to 40 minutes. Transfer chicken to a serving platter.

Nutrition Facts : Calories 424 g, Fat 12 g, Protein 48 g

More about "crispy rice chicken food"

RICE KRISPIES CHICKEN | TASTY KITCHEN: A HAPPY RECIPE ...
rice-krispies-chicken-tasty-kitchen-a-happy image
Drizzle any remaining butter over each piece of chicken. Bake on the bottom rack of the oven and bake at 400 F for 25-30 minutes, or until …
From tastykitchen.com
5/5


10 BEST RICE KRISPIE CHICKEN RECIPES - YUMMLY
10-best-rice-krispie-chicken-recipes-yummly image
Rice Krispies, ground black pepper, salt, skinless and boneless chicken breast fillets and 2 more Rice Krispie-Coated Chicken Tenders with …
From yummly.com
4/5 (2)


CRISPY SKIN CHICKEN WITH RED RICE (COM GA CHIEN DON) - …
crispy-skin-chicken-with-red-rice-com-ga-chien-don image
Place 2 chicken marylands, skin-side up, on a spider ladle and hold over the wok, then using a ladle, continuously pour hot oil over the skin for 4–5 minutes …
From sbs.com.au
3.8/5 (307)
Servings 4
Cuisine Vietnamese
Category Main


CRISPY CHICKEN-AND-RICE CASSEROLE RECIPE | MYRECIPES
Recipes; Crispy Chicken-and-Rice Casserole; Crispy Chicken-and-Rice Casserole. Rating: 3.5 stars. 7 Ratings. 5 star values: 1 4 star values: 2 3 star values: 2 2 star …
From myrecipes.com
3.5/5 (7)
Total Time 1 hr
Servings 8-10
  • Cook rice according to package directions. Stir together cooked rice and next 10 ingredients in a bowl. Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with cereal.
  • Note: Freeze casserole up to 1 month, if desired. Thaw casserole in refrigerator overnight. Bake, covered with aluminum foil, at 350° for 45 minutes. Remove foil, and bake 15 minutes more or until thoroughly heated.


CHICKEN WITH CRISPY RICE RECIPE | BON APPéTIT
Increase heat to medium-high and cook rice, uncovered, until underside is golden and crisp, 10–12 minutes. If pan seems dry, drizzle vegetable oil around edge of rice as …
From bonappetit.com
5/5 (2)
Estimated Reading Time 2 mins
Servings 4
  • Place chicken and 12 cups water in a large pot. Cut green tops from scallions; add to pot. Cut a small nub off ginger; set aside. Cut remaining ginger into quarters (do not peel) and halve shallots; toss ginger, shallots, and peppercorns into pot. Set aside a handful of basil and submerge the rest in pot; bring to a boil. As liquid heats, skim off any foam, but try not to remove too much fat (you’ll use it later). As soon as liquid is boiling, reduce heat and gently simmer until chicken is cooked through, about 15 minutes for legs and 20 minutes for breasts (an instant-read thermometer inserted into the center of a piece should register 155°; temperature will continue to rise off heat). Transfer to a plate; let cool.
  • Meanwhile, strain stock into a large bowl (you’ll have about 10 cups). Use a large spoon or ladle to skim off any fat from surface into a small bowl; set aside. Measure out 2½ cups stock; taste and season with salt. Reserve remaining stock for making Split Pea Soup, or another use.
  • Rinse rice in a sieve, stirring with your fingers until liquid runs mostly clear. Shake off excess water and transfer to a medium nonstick skillet. Add reserved 2½ cups stock and bring to a boil over medium-high, about 4 minutes. Reduce heat, cover skillet, and simmer until rice is tender and liquid is mostly absorbed, 8–10 minutes.
  • Drizzle reserved chicken fat around edge of pan (do not stir). Increase heat to medium-high and cook rice, uncovered, until underside is golden and crisp, 10–12 minutes. If pan seems dry, drizzle vegetable oil around edge of rice as needed. The goal is an evenly browned bottom with tender rice on top.


RICE KRISPIES CRUNCHY CHICKEN RETRO RECIPE - CLICK AMERICANA
Instructions. Place crushed Rice Krispies, paprika, salt and pepper in a large plastic food bag. Shake to blend well. Brush chicken on all sides with mayonnaise. Place one piece …
From clickamericana.com
4.8/5 (4)
Total Time 1 hr 30 mins
Category Retro Dinner Recipes
Calories 252 per serving
  • Place crushed Rice Krispies, paprika, salt and pepper in a large plastic food bag. Shake to blend well.


POPCORN CHICKEN WITH CRISPY RICE CAKES RECIPE | FOOD & WINE
Heat 2 inches of canola oil in a large high-sided skillet or pot to 350°F. Working in batches, fry chicken until light golden and cooked through, 3 to 4 …
From foodandwine.com
Servings 6
Total Time 5 hrs 30 mins
Category Chicken Thighs


CRISPY CHICKEN WITH FRIED RICE PLATTER – FOOD FUSION
Vegetable Fried Rice: In wok,add cooking oil,beaten eggs and cook for 30 seconds and mix until crumbled. Add green onion white part,garlic and mix well. Add cabbage,capsicum,yellow bell pepper,carrot and stir fry for 1-2 minutes. Add chicken powder and mix well. Add black pepper crushed,white pepper powder,salt,sesame oil,soy sauce and mix well.
From foodfusion.com
Estimated Reading Time 3 mins


CRISPY CHICKEN THIGHS & RICE | FOODTALK
Crispy Chicken Thighs & Rice. 5 Servings. 1 hr 10 min. Jump to recipe. I love this recipe because the rice soaks up all the flavors from the chicken while cooking. The result is truly amazing! This dish only requires one deep cast iron or ceramic pan which makes it so convenient. It is also full of protein and fiber!
From foodtalkdaily.com
Servings 5
Total Time 1 hr 10 mins


RICE CRISPY CHICKEN – BAKED GOODNESS WITH FRIED CRISPINESS ...
Melt the butter in a separate bowl. I usually pop it in the microwave for 30 seconds to 1 minute. 3. Add salt and pepper to butter and mix well. 4. Dip chicken in butter then cover with crushed Rice Crispy cereal. 5. Be generous with the …
From serendipityandspice.com
Estimated Reading Time 1 min


RICE KRISPIE CHICKEN - FOOD NETWORK
250g Rice Krispies. Butter, for greasing. Mayonnaise, for dipping. Salt and freshly-ground black pepper. Method . 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 …
From foodnetwork.co.uk
Servings 4
Category Main-Course, Lunch


OVEN-LOVIN' CHICKEN - RICE KRISPIES
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.
From ricekrispies.com
Servings 6
Total Time 1 hr 20 mins


CRISPY RICE · I AM A FOOD BLOG
Instructions. Place the sushi rice in a colander, rinse throughly and let drain for 15 minutes. Cook rice according to the package instructions or your preference. While the rice is cooking, mix together the rice vinegar, sugar, and salt, until the sugar and salt dissolves. Transfer the rice to a large bowl and fluff.
From iamafoodblog.com
5/5 (4)
Total Time 35 mins
Category Snack
Calories 436 per serving


SPICY KOREAN CHICKEN WITH CRISPY RICE - SEASONS AND SUPPERS
Season chicken with salt. Heat butter and vegetable oil in a medium heavy pot over medium heat. Add chicken and cook, turning occasionally, until golden brown, about 8-10 minutes. Remove chicken to prepared baking sheet and place in preheated oven for 15-20 minutes, or until cooked through. Meanwhile, discard fat from skillet.
From seasonsandsuppers.ca
5/5 (3)
Total Time 2 hrs
Category Main Course
Calories 492 per serving


CRISPY RICE CHICKEN RECIPES
More about "crispy rice chicken recipes" CHINESE CRISPY OR SIZZLING RICE RECIPE. 2019-08-14 · Chinese crispy or sizzling rice is also known as guoba (鍋巴). There are two different types of guoba in Chinese cooking.The first kind of guoba means scorched rice. Traditionally Chinese people boil rice in a giant metal wok over a flame and the result of this …
From tfrecipes.com


FAMILY CRISPY CHICKEN & RICE - 25 PHOTOS - AMERICAN (NEW ...
Delivery & Pickup Options - 9 reviews of Family Crispy Chicken & Rice "Chicken and alot of Chinese food at very reasonable prices. The staff was very courteous and the food came out freshly made and fast. I recommend the sesame chicken or orange chicken but this second time out, the catfish now is really one of my favorites. A family owned small business in the …
From yelp.com


RICE CRISPY CHICKEN RECIPES
2003-08-30 · Recipes; Crispy Chicken-and-Rice Casserole; Crispy Chicken-and-Rice Casserole. Rating: 3.5 stars. 7 Ratings. 5 star values: 1 4 star values: 2 3 star values: 2 2 star values: 2 1 star values: 0 Read Reviews Add Review 7 Ratings 6 Reviews Deliver with a tossed green salad and French bread. Recipe … From myrecipes.com 3.5/5 (7) Total Time 1 hr …
From tfrecipes.com


BEST EASY ONE-PAN CRISPY CHICKEN AND RICE, 3 DELICIOUS ...
A cold-weather favourite, crispy chicken and rice delivers as a complete meal in one. Juicy chicken thighs are seared and then finish cooking in the oven on top of flavour-infused rice. The variations below take notes from cuisines around the world, using what’s fresh, in season or in the pantry. You can choose your own adventure once you get a feel for the formula, substituting …
From foodnetwork.ca


CRISPY FRIED CHICKEN FRIED RICE - ALL INFORMATION ABOUT ...
Crispy Chicken With Fried Rice Platter - Food Fusion great foodfusion.com. Add chicken powder and mix well. Add black pepper crushed,white pepper powder,salt,sesame oil,soy sauce and mix well. Add green onion leaves and mix well. Add boiled rice and give it a good mix & set aside. Crispy Fried Chicken & Vegetables: In bowl,add chicken,black pepper powder,white …
From therecipes.info


ONE POT CRISPY CHICKEN AND RICE - ALL INFORMATION ABOUT ...
One-Pot Chicken and Rice Recipe | Real Simple top www.realsimple.com. Add rice and cook, stirring occasionally, until toasted, 1 to 2 minutes. Add 2¼ cups water and bring to a boil. Reduce heat to medium-low and place bok choy on top of rice. Nestle chicken, skin side up, in rice.Cover and cook until rice has absorbed most of the water and chicken is cooked through, about 25 …
From therecipes.info


THAI FOOD MADE EASY | STICKY RICE, CRISPY CHICKEN, FRIED ...
-Dip the chicken in the flour then egg and breadcrumbs.-Put the chicken in a heated pan. Fry until the breadcrumbs turn slightly golden brown.-Transfer all the chickens onto a baking tray and bake them for approx. 17-20 minutes.-While waiting for chicken to be cooked. Drain the excess water from the rice then wash the rice for 2 minutes.
From thaifoodmadeeasy.com


RICE KRISPIES CHICKEN RECIPES
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.
From tfrecipes.com


MULAN CASCADE - FOOD MENU
Crispy Whole Fish Hunan Style. $26.95. Fresh whole red snapper fried crispy and served in hot and spicy special hunan sauce. Black Pepper Delicacy. $21.95. Prawns, scallops, battered, fried, and topped with black peppercorn sauce. Triple Delicacies. $18.25. Prawns, chicken fillet, scallops, sautéed with bell peppers, sugar snap peas, water ...
From mulancascade.com


CRISPY CHICKEN THIGHS & RICE | FOODTALK
Crispy Chicken Thighs & Rice. 5 Servings. 1 hr 10 min. Jump to recipe. I love this recipe because the rice soaks up all the flavors from the chicken while cooking. The result is truly amazing! This dish only requires one deep cast iron or ceramic pan which makes it so convenient. It is also full of protein and fiber!
From foodtalkdaily.com


RICE KRISPIE CHICKEN - ANDREW ZIMMERN
Instructions. Preheat the oven to 400 degrees. Combine the whole and crushed cereals, the seasoning mix and the flours. Dip the thighs in melted butter, dredge well in the seasoning/cereal blend, pressing well. Bake in the oven until brown and crispy, about 30-35 minutes, and serve with cut limes and chile cheese sauce for dipping.
From andrewzimmern.com


CRISPY RICE PAPER FRIED CHICKEN - EMMYMADE
Instructions. In a bowl combine the chicken, curry powder, sugar, salt, seasoning salt, and black pepper. Cover and store in the refrigerator for a few hours or use immediately. Use scissors to cut each rice paper sheet in half. Dip the rice paper into a pan of water making sure to get both sides wet. Place it onto a plate to rest for 2-3 ...
From emmymade.com


BOBBY FLAY CRISPY RICE RECIPES
More about "bobby flay crispy rice recipes" CRISPY FRIED RICE RECIPE - COOKING ON THE WEEKENDS. From cookingontheweekends.com 2016-02-14 · Crispy Fried Rice Recipe is essentially twice cooked rice with a lot of delicious flavor. It’s a lovely snack, the perfect crunchy addition to salads, and is … 4.5/5 (4) Total Time 20 mins. Cuisine Asian. Calories 43 per …
From tfrecipes.com


BEST CRISPY-RICE CHICKEN WITH ROASTED POTATOES AND SALAD ...
Crispy-Rice Chicken with Roasted Potatoes and Salad. by Sandi Richard. November 9, 2009. 2.5 (270 ratings) Rate this recipe PREP TIME. 15 min. COOK TIME. 15 min. YIELDS. 4 servings. ADVERTISEMENT. Ingredients. 12 10-12. boneless skinless chicken thighs (1 ¾ lbs / 800 g) or 4-6 chicken breasts. ½. cup light mayonnaise. 1 ½. tsp paprika. ½. tsp …
From foodnetwork.ca


10 BEST RICE KRISPIE CHICKEN RECIPES | YUMMLY
The Best Rice Krispie Chicken Recipes on Yummly | Rice Krispie Chicken Tenders, Rice Krispie Chicken, Rice Krispie Chicken
From yummly.com


CRISPY RICE PAPER ‘VIETNAMESE PIZZA’ IS THE STREET FOOD ...
Crack the egg (2 if using quail eggs, 1 if using chicken eggs) right on top, scrambling it and spreading it almost to the edges of the rice paper. 3. Once the egg is almost fully cooked, sprinkle ...
From msn.com


Related Search