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Snap Crackle Pop Chicken Legs

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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.
  Eggs 2
  Milk 1⁄4 Cup (4 tbs)
  Chicken legs 4 , skinned
  Puffed rice 1 Cup (16 tbs) (Any Commercial Brands)
  Peanut oil 1 Tablespoon
  Butter 1 Tablespoon
  Water 3 Tablespoon
  Barbecue sauce 1 1⁄2 Cup (24 tbs) (Any Commercial Brands)
  Parsley 2 Tablespoon, chopped
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Snap Crackle Pop Chicken Legs Recipe