Crispy Honey Mustard Chicken


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Preparation. Step 1. Place chicken and 12 cups water in a large pot. Cut green tops from scallions; add to pot. Cut a small nub off ginger; set aside.


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Set aside. 2. In medium mixing bowl, beat egg and milk slightly. Add flour, salt, pepper and poultry seasoning. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, skin side up in shallow baking pan coated with cooking spray or foil lined. Drizzle with melted margarine.


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Dip the chicken thigh in the melted butter and then the rice crispies until evenly coated. Place the coated chicken thigh on the sprayed and seasoned cookie sheet. Repeat with the rest of the chicken thighs. Leave an inch or two between each piece. Sprinkle the tops again with a generous amount of the seasonings you chose.


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Once chicken has been coated, allow it to sit for 5-10 minutes so the rice krispie coating will adhere better to the chicken. In a large pan add in 1-2 inches of oil and heat over medium high heat. Gently add in chicken strips once oil is hot. Once the chicken is frying, do not touch it until it's time to flip it.


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Prepare the melted butter in a shallow bowl. Stir together the Rice Krispies ranch breading mixture in another shallow bowl. Dip the chicken in the butter, and then coat the top of each thigh with the breading. Bake for about 20-25 minutes. Sprinkle fresh herbs over top for a bright, colorful garnish.


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Preheat oven to 350ºF. Place chicken in a 9- x 13-inch baking pan. Spread mayonnaise on chicken and sprinkle with half of the spices. Combine Rice Krispies with the remaining spices. Top chicken with Rice Krispies mixture (toss Rice Krispies before adding to the chicken because the spices have a tendency to settle at the bottom), covering all.


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Add seasonings in bowl. Dip each slice of chicken into egg whites, then coat completely on both sides, and place on a baking sheet sprayed with nonstick spray. When all are on baking tray, lightly sprinkle a little more sea salt onto tenders, and place in oven. Bake for 10 minutes, remove and flip, and bake for 10 more minutes.


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Place the rice cereal in gallon plastic bag with the salt, garlic powder, paprika and black pepper. Add the eggs to a separate medium bowl and whisk gently. Dip each chicken tender into the egg mixture then add to the cereal mixture in the bag. Shake well to coat each chicken tender with the cereal and spices.


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Instructions. Preheat the oven to 400*F/200*C/gas mark 6. Lightly grease a large baking tray, or line with baking parchment. Put the cereal into a large bowl and crush. Put the mayonnaise into a shallow bowl along with the mustard and seasonings.


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Preheat oven to 350 degrees F. Grease a 9x13'' pan (or similar size casserole dish) with non-stick cooking spray. Set aside. Add rice, cream of soups, milk, water and onion soup seasoning to a bowl and stir to combine. Pour mixture into prepared pan. Sprinkle with half of the shredded cheddar cheese.


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Preheat oven to 400 degrees. Pat chicken dry and use a clean pair of kitchen shears (or a pair of regular scissors that's been washed with soap and hot water- just pop them in the dishwasher after!) to trim off any excess fat. Melt butter in a shallow dish. Pour several cups of rice krispy cereal in a separate dish.


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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.


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Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. In a plastic bag combine cereal, Parmesan cheese, paprika, cumin, salt and pepper. Mix well and pour it into a shallow bowl. Coat both sides of chicken with yogurt and then roll in cereal mixture. Press gently so that the mixture adheres.


Crispy Honey Mustard Chicken

Instructions. Preheat oven to 375°. Line a baking pan (or cookie sheet with sides) with aluminum foil and spray it with cooking spray. In a small bowl, whisk the egg and milk, add flour, salt, garlic powder, pepper, and poultry seasoning. Whisk until creamy.


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Steps. You can make this recipe in the oven or the air fryer. If you're using the oven then preheat it to 375 degrees F and line a baking pan with foil. In a medium bowl whisk together the egg and milk. Then add in the flour, salt, garlic powder, pepper and poultry seasoning and whisk until smooth.


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Add in garlic and cook until fragrant, 1 minute. 5. Stir in 2 cups of white rice, then 4 cups of chicken broth, 1 gram saffron, 1 cup of peas and 1 tsp salt. Return skillet to heat until the liquid just starts to boil. 6. Add in chicken thighs skin side up.