Prep 10 mins
Cook 1 hr 35 mins
I used chicken legs and thighs for this recipe, although the legs had to be separated from the thighs in order for each part to be properly coated. Typically you would deep fry this, but since everyone, including myself is living in a health conscious world I baked this instead, using less oil. Obviously there will be a difference in taste for those who prefer deep fried foods, but it still turned out really good, and overall you could taste the key ingredients involved.
- 3 chicken thighs, and
- 3 chicken legs, separated
- 6 egg whites
- 2⁄3 cup peanut butter
- 1⁄3 cup whole wheat flour
- 1 1⁄2 cups Rice Krispies, crushed
- 1 tablespoon Splenda sugar substitute
- 1 teaspoon nutmeg
- salt and pepper
- 3 tablespoons olive oil
- Preheat the oven to 350 degrees F.
- In a small pan combine egg whites with salt, pepper and nutmeg. In another pan combine the whole wheat flour with peanut butter. And a in a third pan combine the crushed Rice Krispies with Splenda.
- Take each piece of chicken and completely dip them in the seasoned egg whites, then dredge them in the flour mixture.
- Dredge the chicken pieces again through the egg whites, and then dredge them again in the rice krispies. Since Peanut butter is sticky I wouldn't worry about losing any of the coating.
- Place each piece in a large pan. Drizzle with olive oil and bake for an hour and a half. Serve two pieces per person, espcially if they are small pieces, with salad.
I was really sad this recipe wasn't as good as I thought it was going to be. The peanut paste was really odd and didnt really adhere to the chicken. Maybe I miss read the directions, but this just wouldn't work for me.
This recipe was really a disaster for me. It all started at instruction #2 - combine whole-wheat flour with the peanut butter. Now, how was I supposed to combine them? One was dry and powdery, they other a fatty paste. I tossed them both in the mini-processor and gave it a whiz until I got something resembling peanut butter crumbles. Still, this really didn't adhere all that well to the chicken pieces, not the way you'd assume it would with instruction #3 to 'dredge them in the flour mixture'. Basically, it was pretty much of a mess for me as I tried to make the crumbs adhere but most wanted to fall back off in the next dipping in egg white. Finally managed to get a kind of coating on. The chicken was OK - not great - not that tasty, especially after all that work at trying to get it dredged.LOL Still, a valiant try.
I had high hopes for this recipe thinking the family would enjoy the crunchiness of the ricekrispies for the coating. They decided while eating that they didn't like p.b. on their chicken although the ricekrispies were a nice touch. Also, the seasonings were a bit bland. I'm sorry I can't give this a higher rating as I really thought this would go over good.~ Made for RSC#12. ~