Crispy Herb Chicken
1-1/4 cups crushed, crispy rice cereal
1 (.06-oz.) packet Good Seasons Zesty Italian Salad Dressing Mix
1 teaspoon dried parsley flakes
3-1/2 lbs. chicken (chicken legs & thighs) about 10 pieces.
9 Tablespoons butter
1.) Line a baking sheet (with edges) with aluminum foil, or line 1-(14-inch) pizza pan with the foil, and spray the foil with a non-stick cooking spray. (If you should use a pizza pan, be sure to line the pan in a criss-cross pattern with 2 layers of aluminum foil.)
2.) Preheat oven to 375 degrees.
3.) In a shallow bowl or 8-inch baking pan; combine the crushed cereal, salad dressing mix, and parsley.
4.) Melt the butter, then add it to a shallow bowl or pan. (You can melt the butter in an 8x8-inch baking pan in the oven).
5.) Dip the chicken pieces (with or without the skin), and one piece at a time, in the melted butter; then roll the chicken in the cereal coating mixture.
6.) Place the chicken on the foiled lined baking sheet. (If using chicken with the skin on, be sure to place the thighs (skin-side-up) on the baking sheet.
7.) Bake chicken in the oven for 60 minutes. "DO NOT TURN THE CHICKEN AT ANY TIME" while it's baking in the oven.
8.) Once the chicken is done baking, immediately remove it from the pan, so it's not sitting in any grease. Serve chicken on a plate or serving platter.
8.) Yields: 5 servings (2 pieces per serving)
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