Bran Cereal Fried Chicken Recipes

CRISPY BAKED CEREAL CHICKEN

Steps:

• Preheat an oven to 375 degrees F (190 degrees C); grease a 9x12 inch baking dish.
• Place the cereal in a large plastic zipper bag and crush the cereal into crumbs. Add the garlic salt and seasoned salt; shake the mixture together in the bag to combine. Pour the cereal crumb mixture out into a shallow bowl.
• In another shallow bowl, beat the egg with the milk. Dip each chicken breast half into the milk mixture, then into the crumb mixture, coating the chicken well with crumbs. Place the coated chicken breasts into the prepared baking dish.
• Bake in the preheated oven until the cereal coating is golden brown, the chicken is no longer pink in the center, and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CRISPY RICE CEREAL-COATED FRIED CHICKEN

Steps:

• Pour the oil halfway up the sides of a very large cast-iron skillet. Heat the oil to 350 degrees F.
• Line a rimmed baking sheet with parchment paper. Line a second rimmed baking sheet with a cooling rack. While the oil heats, combine the flour and House Seasoning in a shallow dish. Whisk together the milk and eggs in a separate shallow dish. Place the crushed cereal in a third shallow dish. Season the cereal with salt and pepper.
• Sprinkle the drumsticks with salt and pepper. Dip the chicken in the seasoned flour and coat completely. Dip in the egg mixture, then dredge in the rice cereal, pressing to coat evenly. Place on the parchment-lined baking sheet.
• Fry the chicken, in batches, in the hot oil until golden brown and an instant-read thermometer inserted in the thickest portion (avoiding bone) registers 165 degrees F, 18 to 20 minutes. Remove to the wire rack to drain.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

BRAN BAKED (OR FRIED) CHICKEN

Steps:

• Marinating: Mix eggs, hot sauce, soy sauce, 1 tsp garlic powder and balsamic vinegar well in a marinating pan. Remove any remaining fat pads from chicken pieces, and put into marinade one piece at a time, turning to coat chicken well. Cover and refrigerate 2 hours or overnight with occasional turning to be sure all chicken has been wetted with marinade. Cooking: Pre-heat oven to 450 deg. Put cooking oil into cooking pan(s) to a depth of 1/8th inch and heat in the warming oven. Mix oat and wheat bran, sesame seeds, pepper, and 3 tsp garlic powder well in a shallow bowl or on a large plate. Briefly drain chicken pieces and dredge thoroughly in dredge mixture carefully coating all surfaces. Carefully pile coated chicken on a plate or in a dish (they are slippery). When oven reaches 450, take pan carefully out of oven, use grippers to place chicken pieces convex side down in the hot oil, fitting pieces closely adjacent (they will shrink as they cook) and return hot pan to the middle rack of the oven. (Chicken can also be pan fried in a well-oiled pan until juices run clear and pieces are lightly browned, but baking is easier.) Set timer to 30 min and lower oven to 425. When timer goes off, bring hot pan from oven and use a meat fork (to protect integrity of coating) to turn each piece and re-fit to pan. Return pan to oven for an additional 20 min. When timer goes off examine chicken to see if it has turned to a rich golden brown. It may need to cook 5-10 minutes longer if color is a bit light. Take chicken out and drain on brown paper or paper towel to rid chicken of excess oil. Serve to delighted guests!

BRAN FLAKE CHICKEN FINGERS

Steps:

• Rinse & pat chicken dry (with paper towel). Preheat oven to 400F and, using Becel spray, lightly grease cookie sheet. Cut each chicken breast into 5 strip's and set aside on plate/cutting board.
• In a food processor pulse bran flakes until partly crumbled, then add parm and seasonings. Grind the mix until it resembles fine bread crumbs. (fyi: you can add more or less seasonings depending on your preference!).
• Dump crumb mix into the Zippy bag and set aside. In a bowl lightly beat together the egg whites and milk, just until blended (should not get to frothy stage).
• Next, dunk all chicken pieces into egg/milk bath then drop into bag of crumbs. Seal the bag tight and shake, shake, shake till the chicken pieces are coated in crumb mix. Arrange on cookie sheet and bake in oven 10 min's, flip pieces and bake another 5-8 min's.
• Serve with fav. dipping sauce or eat "as is" -- Enjoy!