I am here to share another kitchen experiment success. Recently, I saw a YouTube video using rice puff cereal to make oven fried chicken. The only issue I had with the recipe was letting the chicken marinate in a buttermilk and poultry season mixture for several hour’s or even over night. The day I decided to try the recipe I only had a little over an hour to make it happen. Then it hit me…….my good friend was telling me about the velveting technique used in Asian cooking for meat. It helps to keep your meat juicy and tender. Again, I was short on time so I had to find a short cut. Since this experiment happened to work out well I wanted to share.
12 Chicken Tenderloins
1 Cup of water
1 TBS of Corn Starch
2 Cups of puff rice cereal
Cooking Spray (or drizzle lightly with oil of choice)
Seasoning of choice. ….I combined and mixed the following in a small bowl:
1 tsp of Onion Powder, Garlic Powder, Paprika
1/2 tsp of salt and black pepper
In a large bowl add water and cornstarch. Mix well. Add chicken to the mixture. Cover and let sit in the refrigerator for 15-30 minutes.
While waiting take your puff rice cereal and blend in a food processor or blender into a fine crumb consistency. Place in a shallow bowl for later.
Prepare a baking sheet by lining it with foil or parchment paper and place a baking rack on top. Spray your baking rack with cooking spray.
Pre-heat oven to 450 °
Remove Chicken from the refrigerator. Place it in a shallow bowl and season both sides.
Next dip and cover with puff rice cereal. Place on the baking rack. Spray your tenderloins with cooking spray.
Bake for 30 minutes or until crispy and golden brown. Your tenders will have great crunch with a juicy and tender inside.
Enjoy & Until Next Time,