Wednesday, June 12, 2019

Classic Rice Krispie Chicken (1952)

"Wash and dry chicken.  Cut legs into 2 pieces (leg and thigh). To coat evenly, remove skin from thigh sections. 

"Season with salt and pepper. Dip one side into 1/2 cup melted butter. For thighs dip top side.Drip a little butter off.  Lay buttered side in finely crushed Rice Krispies. 

"Place a rack in a baking dish with enough water to cover the bottom, and celery, parsley, and sliced onion to taste. Place chicken on rack, Rice Krispie side on top. Cover loosely with foil.

"Bake at 350 degrees about 1 hour. Uncover and removed any liquid from pan. Lower oven to 300 degrees and bake uncovered 30 minutes more until coating is dry and crispy."

(Note - "I used this recipe almost 20 years ago when I was a cook, and it was a favorite at Bedford Hospital."  -- Julie Hrymer)

More "Lost" Chicken Recipes
Classic Corn Flake Chicken (1980)
Chicken a la King in Butter (1917)

(Origin - "The Golden Jubilee of Guild Cookery: 1927 to 1977," compiled by The Bedford Hospital Guild of Bedford, Ohio. This recipe was by Julie Hrymer.)

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