I actually don't measure ingredients when I make this chicken. I put in a couple good shakes from a large 675 gram bottle of Club House Cajun Seasoning and for extra heat add a good shake from a same-size bottle of ground Cayenne Pepper, and if the mix doesn't smell spicy enough, I add more. If you don't have Cajun seasoning, use more ground Cayenne Pepper and add in dry oregano, thyme, garlic powder, onion powder or onion salt, maybe a little celery salt, and salt and ground black or white pepper.
Because I mix this by scent and by eye, I've given the quantities used in Miss Brown's recipe for Crispy Rice chicken from the Food Network, which is fried, not oven-baked.
I would at least double these quantities because I cook a whole club pack of chicken drumettes at once on 3 parchment-paper lined baking sheets, enough for 2 dinners, and to freeze cooked chicken in Zip-loc bags for summer lunches of cold chicken with salad.
- 2-1/2 lbs chicken pieces or about 8 chicken drumsticks
- 2 Tbsp Cajun seasoning OR 1 tsp smoked paprika + 1 tsp onion powder + 1 tsp dry oregano + 1 tsp salt + 1 tsp pepper + 1 tsp celery salt (optional)
- 1 Tbsp ground cayenne pepper
- 1/2 cup milk
- 1 egg
- Frank's hot sauce (optional)
- 4 cups Rice Krispie cereal (or any crispy rice cereal)
- salt and pepper
