Crispy Rice Cereal-Coated Fried Chicken
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1100
- Total Fat
- 80
- Saturated Fat
- 15
- Carbohydrates
- 65
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 31
- Cholesterol
- 231
- Sodium
- 1156
- Total: 1 hr 15 min
- Active: 1 hr 15 min
Ingredients
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)
Miss Brown’s House Seasoning:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Directions
- 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.
Miss Brown’s House Seasoning:
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
Cook’s Note
If the chicken is browning too quickly, you can finish it by baking in the oven.