Best 7 Crispy Rice Chicken And Sweet Potatoes Rsc Recipes

CRISPY CHICKEN AND RICE WITH SWEET POTATO AND LEMON SLICES

Steps:

• Preheat the oven to 375°F (190°C). To prepare the chicken, drizzle 1 tablespoon extra-virgin olive oil into a large baking dish (at least 9 by 12 inches/23 by 30 cm). Add the sweet potato and onion slices, season with salt and pepper, and toss them in the oil. Arrange the potato and onion slices in a single layer in the base of the dish. Place the lemon slices over them. In a small bowl, whisk together the lemon juice, Worcestershire sauce, onion powder, and thyme. Drizzle this mixture all over the chicken and rub into the top and underside of the chicken, coating it as much as you can. Place the seasoned chicken, skin side up, in the center of the baking dish. To prepare the rice, rinse the rice under cold running water and drain. Transfer to a small bowl and stir in the light olive oil, turmeric, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper. Scatter the rice around the chicken in the baking dish. Pour the boiling water directly over the scattered rice (but not over the chicken). Cover the dish tightly with aluminum foil and bake in the oven for 45 minutes. Remove from the oven and uncover. Return to the oven to cook until crispy, 30 minutes longer. Make-Ahead Tip Crispy chicken and rice with sweet potato and lemon slices (without the rice) may be marinated and stored in the fridge for up to 24 hours. Add the seasoned rice and boiling water just before cooking. Can I Freeze It? Do not freeze. How to Reheat Crispy chicken and rice with sweet potato and lemon slices may be reheated, uncovered, in a 350°F (180°C) oven for 10 minutes.

ONE-POT CRISPY CHICKEN AND RICE

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.

CRISPY RICE CEREAL-COATED FRIED CHICKEN

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 ROAST CHICKEN WITH SWEET POTATOES

Steps:

• Heat oven to 400ºF.
• Coat chicken with coating mix; place in 13x9-inch pan. Bake 30 min.
• Meanwhile, prick each potato several times with fork. Microwave on HIGH 2 to 3 min. or just until sliceable but not soft. Cut into spears; toss with dressing and cheese.
• Add potatoes to baking dish with chicken. Bake 30 min. or until chicken is done (165ºF) and potatoes are tender.

RICE CRISPY 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.

CRISPY RICE CHICKEN

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

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.