Rice Cake Crusted Fried Chicken

PREP TIME

10 min

COOK TIME

20 min

TOTAL TIME

30 min

SERVINGS

4–6

COURSE: Main Dish

CUISINE: Mexican

Crispy fried chicken is a beloved dish, but this Rice Cake-Crusted Fried Chicken offers a unique twist by using Galil Thin Rice Cakes No Salt as a light and crunchy coating. This method creates a beautifully crisp texture that locks in the juiciness of the chicken while adding a subtle nutty flavor.

Whether you're preparing a hearty meal for a family gathering or looking for a dish that aligns with your Passover menu, this recipe delivers bold flavor and satisfying crunch in every bite.

Using crushed rice cakes instead of traditional breading makes this dish naturally suited for a variety of dietary needs, making it an excellent choice for those seeking alternatives during the holiday.

The combination of LiOR Granulated Garlic Powder, LiOR Hot Paprika, and LiOR Garlic & Herb Spice ensures that every bite is packed with deep, well-balanced seasoning. The result is a crispy, golden crust that complements the tender, juicy chicken inside.

INGREDIENTS

8 pieces (thighs, drumsticks, or breasts – choose your favorite cut)

Salt and pepper, to taste

1 teaspoon LiOR Granulated Garlic Powder

1 teaspoon LiOR Hot Paprika

3–4 pcs Galil Thin Rice Cakes No Salt

1 teaspoon LiOR Garlic & Herb Spice

2 large eggs, beaten

Approximately 2 cups Galil Avocado Oil for frying

INSTRUCTIONS

1
Pat the chicken pieces dry with paper towels and season all sides with salt, pepper, garlic powder, and hot paprika.
2
Place the rice cakes in a sealed plastic bag and crush them into coarse crumbs using a rolling pin or pulse briefly in a food processor; combine with garlic & herb spice if desired.
3
Set up a dredging station with one shallow bowl containing the beaten eggs and a separate shallow dish with the rice cake crumbs.
4
Dip each piece of chicken into the egg wash, letting the excess drip off, then dredge thoroughly in the rice cake crumbs, pressing gently to adhere the coating.
5
Heat the avocado oil in a deep skillet or frying pan over medium heat (aim for around 350°F if using a thermometer).
6
Carefully add the chicken pieces to the hot oil, ensuring not to overcrowd the pan; fry for about 12–15 minutes total, turning occasionally for even browning, until the crust is golden and the chicken reaches an internal temperature of 165°F.
7
Remove the chicken from the oil and drain on paper towels.