Rice Krispie Chicken Strips


3 lbs. of boneless chicken breast – sliced into strips
½ cup milk
1 tablespoon vinegar
Soak the chicken in the milk and vinegar while preparing the coating or longer; an hour or so.
For the Coating:
2 cups instant potato buds
2 cup Rice Krispies
½ cup corn meal
1 tsp. salt
1 tsp. black pepper
1 tsp. ground cumin
1 tsp. curry powder
1 tablespoon brown sugar
Vegetable oil for frying


Place the Rice Krispies in a food processor and process.
Place the corn meal, potato buds and processed Rice Krispies in a shallow bowl. Add the seasoning and mix.
Dip the chicken in the coating to cover all sides.
Heat a large frying pan with approximately ¼ inch vegetable oil. Place the chicken in the pan and sauté until golden on one side. Carefully, turn the chicken over to finish cooking on the other side. The cooking time will depend on how thick you slice the chicken.


Thursday, January 23, 2014 - 9:47pm

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