Snap Crackle Pop Chicken Legs Recipe
Snap Crackle Pop Chicken Legs has a defining taste. The peanut oil enhances the taste of Snap Crackle Pop Chicken Legs. Snap Crackle Pop Chicken Legs is an easy to make recipe.
Ingredients
2 eggs
1/4 cup milk
Salt and pepper
4 chicken legs, skinned
1 cup commercial puffed rice, ground
1 tbsp peanut oil
1 tbsp butter
3 tbsp water
1 1/2 cups commercial barbecue sauce
2 tbsp parsley,chopped
Directions
Preheat oven to 350 °F (175 °C).
In a bowl, beat together eggs, milk, salt and pepper.
Dip chicken legs in mixture.
Roll in ground puffed rice.
Set aside.
In an ovenproof skillet, heat oil and melt butter.
Gently brown chicken legs on both sides.
Cook in oven 15 minutes.
Remove chicken legs from skillet.
Set aside.
Degrease skillet.
Deglaze with water.
Add barbecue sauce.
Simmer to a smooth sauce.
If sauce needs to be thickened, add cornstarch mixed with a little water.
Spoon sauce over chicken.
Sprinkle with parsley.
In a bowl, beat together eggs, milk, salt and pepper.
Dip chicken legs in mixture.
Roll in ground puffed rice.
Set aside.
In an ovenproof skillet, heat oil and melt butter.
Gently brown chicken legs on both sides.
Cook in oven 15 minutes.
Remove chicken legs from skillet.
Set aside.
Degrease skillet.
Deglaze with water.
Add barbecue sauce.
Simmer to a smooth sauce.
If sauce needs to be thickened, add cornstarch mixed with a little water.
Spoon sauce over chicken.
Sprinkle with parsley.
