Chicken Ala Rice Krispies
photo by Kerry Ciulla
- Ready In:
- 4 boneless chicken breasts, about 1 lb
- 1 1⁄2 cups crispy rice cereal, crushed (I use the food processor for this, gets it well crushed and I have always used store brand Krispies)
- 2 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon poultry seasoning
- 1⁄4 cup butter or 1/4 cup margarine, melted
- In one bowl, mix cereal crumbs, seasonings & flour.
- Place the melted butter in another bowl.
- Dip the breasts into melted butter then coat with the cereal mixture.
- Place into a greased 9x13-inch baking dish.
- Drizzle remaining melted on top of chicken and coat with remaining mixture if you like extra breading.
- Bake, uncovered at 400°F for 30 minutes or a bit longer for outside crispiness.
Questions & Replies
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I love this old recipe! My Mom used to make it all the time -- it's a great way to seal in moisture in skinless chicken, but you still need to watch to make sure breasts don't dry out. I'm going to try it with boneless skinless thighs. Interesting, we always thought the margerine version tasted better than butter; a rare thing.
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really liked this, and my 3 yr old ate it like he hadn't been fed in months! I substituted grill seasoning for the poultry seasoning. I baked it for the amount of time specified. It was not crispy, exactly, but the breading was still very nice. It tastes nothing like Rice Krispies. Very, very good. I will definitely make it again. My son would be heartbroken if I didn't! Sep 26, 2005 ETA: Tried this today with tilapia, and it was AMAZING! The whole family loved it. The cook time was not nearly as long, because the fish was thin and quick-cooking. And I changed the seasonings to salt, pepper, and garlic powder. This is my new favorite way to make fish! Thanks!
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