Snap Crackle Pop Chicken Legs
|Milk||1⁄4 Cup (4 tbs)|
|Chicken legs||4 , skinned|
|Puffed rice||1 Cup (16 tbs) (Any Commercial Brands)|
|Peanut oil||1 Tablespoon|
|Barbecue sauce||1 1⁄2 Cup (24 tbs) (Any Commercial Brands)|
|Parsley||2 Tablespoon, chopped|
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.
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.
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.