Rice Krispies Chicken

Written by Leah Schapira on Tuesday, 21 January 2014. Posted in Food Mood

 
 
Last week friday I posted a quick photo of my chicken I was frying on Instagram (Don't follow us yet? You're missing lots of great food and party photos!) From the quick response (see below) I figured it was time to post the recipe on the site. 
 
 
 
If there was ever a perfect chicken finger, this is the one. It’s crispy with a slightly sweet bite. While they’re amazing when they’re hot, they’re still pretty good at room temperature, which makes them a great party food. You can also serve these in sandwiches with some slaw and Russian dressing and the crispy onion strings on the side. 
 
1 1/2 pounds chicken breast
1 egg
2 teaspoons lemon juice
3 cups Rice Krispies cereal
1 tablespoon paprika
1 1/2 tablespoons brown sugar
2 teaspoons onion powder
1 1/2 teaspoons kosher salt
Oil, for frying
 
 
1. Slice the chicken breasts into finger-shaped nuggets by slicing them horizontally across each breast.
2. In a small bowl, whisk together egg and lemon juice.
3. In a medium bowl, combine Rice Krispies, paprika, brown sugar, onion powder, and salt. While mixing, crush the Rice Krispies with your hands.
4. Dredge the chicken fingers in the egg mixture, and then press very well into the Rice Krispies mixture to coat. 
5. Heat oil in a large frying pan. Add chicken strips, a few at a time, and fry until golden, about 4 minutes per side. The oil will get dirty in between batches from the extra Rice Krispies which fall off the chicken, so add a carrot to the oil to attract the burnt fried bits and keep the oil clean.  
 
Yield: serves 4 to 6
 
Recipe originally appeared in Ami magazine. Right hand photo by Dan Engongoro. 

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About the Author

Leah Schapira

Leah Schapira is the bestselling author of Fresh & Easy Kosher Cooking, which sold it’s first 10,000 copies in 10 days, and the co-author of the Made Easy cookbook series, including Passover Made Easy, the debut title of the Made Easy series, Starters and Sides Made Easy, and the recently debuted Kids Cooking Made Easy.
In 2010, Leah launched Cookkosher.com, the popular online kosher recipe exchange, which currently boasts 30,000 Facebook fans. Her cookbook career began at the age of 21, when she wrote her first cookbook as a fundraiser to begin channeling her obsession with recipes. 
Leah is also a monthly columnist for Whisk, the popular kosher food magazine published by Ami Magazine, where readers appreciate her humor and wit. She’s a natural at live events, whether it’s a cozy cooking class around a kitchen island, or a hall filled with thousands. 
She has been featured in The Washington Post, The Star Ledger, and The Blue Lifestyle, among many others. She lives in New Jersey with her husband and children.

Comments (1)

  • Le
    31 August 2014 at 12:27 |

    These were delicious. When I tried to heat them up on Shabbos day, they got soggy. Any ideas to prevent this in the future?

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