Here's another wonderful chicken recipe, which I use a crispy rice cereal in the coating mix. The kind of cereal that goes... Snap! Crackle! Pop! For this recipe, you can leave the skin on, or remove it from the chicken. The melted butter helps to adhere the coating mix to the chicken, even with out the skin. Prepared either way, the chicken tastes great!
Crispy Herb Chicken
1-1/4 cups crushed, crispy rice cereal
1 (.06 oz.) pkt. Good Seasons Zesty Italian Salad Dressing Mix
1 teaspoon dried parsley flakes
3-1/2 lbs. chicken (chicken legs & thighs) about 10 pcs.
9 tablespoons butter
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.)
Preheat oven to 375 degrees.
In a shallow bowl or 8-inch baking pan; combine the crushed cereal, salad dressing mix, and parsley.
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).
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.
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.
Bake chicken in the oven for 60 minutes.
("Do not" turn the chicken at anytime while it's baking in the oven.)
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.
Yields: 5 servings (2 pieces per serving)