Rice Krispie Chicken

• 3 cups Rice Krispies
• 1/4 cups Cornstarch
• 4 Tablespoons Montreal Chicken Seasoning Or Dry Ranch Seasoning Packet
• 2 pounds Chicken Pieces (skin On)
• 1 stick Melted Butter, Slightly Cooled

1. Preheat your oven to 350 degrees (F).
2. Line a baking sheet with parchment paper or foil.
3. Set aside.
4. Take a gallon sized baggie and add the Rice Krispies.
5. Use your rolling pin or the side of a can to crush them up.
6. (Dont pulverize them...you want some pieces left to give it that crunchy coating.)
7. Open up your baggie and add your choice of seasoning and the cornstarch.
8. Zip up and shake well to combine.
9. Set aside.
10. (You can also do this part in a bowl.
11. Baggie is just easier clean up for me.)
12. Rinse and pat dry your chicken.
13. Then dip chicken in the cooled but melted butter one by one and then add to the Rice Krispie bag.
14. Shake like crazy to coat the whole piece of chicken well.
15. Place on the baking sheet and repeat using all the chicken parts.
16. (If you have some parts that dont have enough krispies for you, dip your finger in butter and smear it on the chicken then pat some of the Rice Krispies on top.)
17. Take the leftover butter and drizzle over the pieces of chicken.
18. Bake for 30-45 minutes.
19. You want them golden brown and juices running clear from the breast meat.

rice krispies, cornstarch, montreal chicken, chicken, butter

Taken from tastykitchen.com/recipes/main-courses/rice-krispie-chicken/ (may not work)