Crispy Chicken
For this recipe, I use boneless chicken breasts—one of my favorite quick-cooking cuts of meat. David helps me crumble cereal for the coating. Some of our best quality time is spent in the kitchen.—Coleen Martin, Brookfield, Wisconsin
Ingredients
- 1-1/2 cups crisp rice cereal, coarsely crushed
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- 1/4 cup butter, melted
- 4 boneless skinless chicken breast halves (4 ounces each)
Reviews
This was very good. I didn’t have crisp rice cereal so I used rice chex mix otherwise I followed the recipe exact. Easy to make, I coated the chicken and then put it in the refrigerator for about an hour to let the crumbs adhere to the meat. Instead of baking I used my air fryer. It was moist and nice and crispy.
I was looking for ways to use up leftover crisp rice cereal and this worked. I didn't think the coating stuck to the chicken well enough. If I use this recipe again, or any other like it, I will coat in flour, then butter, then the coating mixture. That's the only way I know to really make coatings stick.
This was quick and easy to make and it tasted great. I couldn't ask for more! :)
One of the easiest recipes I've ever made and it was delicious.
My husband and son just though that this recipe was ok. I asked my family would they like for me to make it again they replied yes it was good.
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So easy and delicious! I used chicken tenders and baked them 35 minutes in a glass pan. The whole family loved them.
This has become a family favorite. Yummy and quick!
The Best!!! Had to cook longer.
I work nights a lot and when I do my husbands idea of cooking dinner is giving my son cereal. So my son loved that I made him rice crispy chicken and I loved when he asked for seconds. I want to try this coating on fish!