Rice Cake Crusted Fried Chicken

PREP TIME 20 minutes
COOK TIME 15–18 minutes
TOTAL TIME 35–38 minutes
COURSE Main Dish
CUISINE American Fusion
SERVINGS 8

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

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.

Notes

How to Get the Best Results

For maximum crispiness, pat the chicken pieces dry before seasoning. Removing excess moisture allows the spice blend to adhere properly and ensures that the coating stays intact during frying.

Using a dredging station — starting with a dip in beaten eggs followed by a thorough coating of crushed Galil Thin Rice Cakes No Salt — creates a sturdy crust that holds up beautifully when fried.

Crushing the rice cakes to a coarse breadcrumb consistency is key to achieving the right texture. A food processor works well for this, but you can also place the rice cakes in a sealed plastic bag and crush them with a rolling pin.

Adding LiOR Garlic & Herb Spice to the crumbs enhances the flavor profile while keeping the coating light and crisp.

When frying, Galil Avocado Oil is an excellent choice due to its high smoke point and mild flavor. Heating the oil to approximately 350°F ensures that the chicken cooks evenly, developing a golden-brown crust while remaining tender inside.

Avoid overcrowding the pan, as this can lower the oil temperature and lead to uneven frying. Turning the chicken pieces occasionally helps achieve even browning on all sides.

Letting the chicken rest on a paper towel-lined plate after frying helps absorb excess oil while maintaining the crispness of the coating.

Tips and Tricks

  • For extra flavor, let the seasoned chicken rest for 15-20 minutes before dredging to allow the spices to penetrate the meat.
  • Use a food thermometer to check for doneness—the internal temperature should reach 165°F for perfectly cooked chicken.
  • Serve with lemon wedges to add a refreshing citrus contrast that balances the richness of the fried coating.

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