By happy coincidence, I came across a packet of chicken drumsticks and an old packet of Rice Krispies (left over, I think, from the last tie I made bacon chocolate) in my freezer, and took that as a sign that I should make this chicken.
Good sign; tasty chicken.
•1-1/2 cup crushed Rice Krispies
•1-1/2 cup panko crumbs
•1 tbsp canola oil
•2 tsp seasoned salt
•1/2 tsp paprika
•1/2 tsp black pepper
•1/4 cup spicy Russian dressing
•1/4 cup mayonnaise
•1 tsp ginger curry mustard
•Bone-in chicken pieces
Heat your oven to 400º. Line a baking pan with foil, place a rack in the pan, and lightly apply cooking spray.
Crush the Rice Krispies in a food processor, then measure out 1-1/2 cup and combine in a large zipper bag with the panko, canola oil, seasoned salt, paprika, and black pepper.
Rinse the chicken and pat dry, then roll in the mayonnaise mixture to coat well.
Drop the coated chicken pieces, one or two at a time, in the Rice Krispies/panko bag and shake to cover with the mixture – pressing lightly, if needed, to get the breading to stick.
Note: I used five chicken drumsticks, but there was enough of the mayonnaise mixture and the breading to accommodate twice that amount, so if you’re looking to feed a crowd, just add more drumsticks. Obvs, if you’re using bone-in breasts, you may need to adjust quantities.
Pop the chicken into your hot oven and bake for 40 minutes – if you’re using larger pieces, adjust your baking times accordingly – halved bone-in chicken breasts should probably bake for 50 minutes or so.
Remove your now nicely baked and crispity chicken and serve – hot or cold, as dinner, lunch, or a snack – it’s all good.
And now I have another use for that old cereal hanging about my freezer.