Chewin'

the News

May/June 2002

Crispy Rice Chicken

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Assembly Directions:
To Pre-Bake on Cooking Day:
Rinse and pat dry fryer parts. Beat the egg and water together in a shallow bowl. Place cereal crumbs in another shallow bowl and mix in the garlic powder, salt, and pepper. Dip the fryer parts in the egg mixture, then roll in the crumb mixture to coat all sides. Place each piece in a spray treated or foil-lined 9x13 baking pan, or shallow baking dish. Pre-bake 45 minutes at 350º or until juices run clear. Cool.
To Bake on Serving Day:
Prepare chicken and coat as above. Do not bake.

Freezing and Cooking Directions:
Pre-Baked Chicken: Remove from oven and cool. Put baked chicken pieces into a freezer bag or rigid container. Label and freeze.
To serve: place chicken in a 9x13 baking dish or pan. Finish baking at 350º for 20-30 minutes until hot and browned.

Non-Baked Chicken:
Place coated chicken in gallon freezer bags or rigid containers. Label and freeze. If using freezer bags, you may want to “open freeze” the chicken first. Place chicken on a baking sheet and place it in the freezer, uncovered, until firm. Remove and put into freezer bags. This will help keep the coating on the chicken and will keep the pieces from freezing to each other.
To serve, thaw coated chicken pieces and place in spray treated or foil-lined 9x13 pan or shallow baking dish. Bake uncovered at 350º for 1 hour.

Comments:
Having the chicken already baked can really come in handy if you don’t have an hour before dinnertime. Foil-lined cookie sheets help speed the clean up if you bake lots of chicken on Assembly Day.
 

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