Sunday, July 13, 2014

Chili Chicken

This was a pretty flavorful chicken. Really easy to put together, and you could probably use any kind of cereal as the "crust". The original recipe calls for crushed corn flakes. I used rice chex because that's what I had on hand.

Chili Chicken-adapted from
Total Time: 1 hour
Serves 4

  • 1/3 cup rice chex cereal, crushed
  • 1 teaspoon chipotle chili powder
  • 1/3 teaspoon ground cumin
  • 1 teaspoon garlic salt
  • 1/4 cup evaporated milk
  • 4 bone-in chicken thighs
Heat oven to 375 degrees. Line a baking sheet with aluminum foil.

In a pie plate, combine cereal, chili powder, cumin and garlic salt. Pour evaporated milk into a second pie plate.

Dip a piece of chicken in the evaporated milk, then coat with the cereal mixture. Place on baking sheet. Repeat with remaining chicken. 

Bake for 50-55 minutes or until chicken is golden and crispy.
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