Crispy Baked Chicken Breasts
photo by Kree
- Ready In:
- 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 or 1/4 cup margarine, melted
- 4 boneless skinless chicken breast halves (about 1 pound)
- In a medium size bowl, combine cereal, flour, salt, dried thyme and poultry seasoning.
- Place melted butter in another bowl.
- Dip chicken in butter, then into cereal mixture.
- Place breaded chicken into a greased baking pan.
- Drizzle chicken with remaining butter.
- Bake, uncovered, at 400 degrees for 20-25 minutes or until chicken juices run clear.
Questions & Replies
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We really liked this too! I'm always looking for a coating for oven chicken breasts,that won't dry out the chicken,or have the coating stick to the pan,before you can even have a bite. I made 5, in case my daughter would want another, and she did! So no left-overs here either! Only thing different I did was lightly salt and pepper the chicken before coating,and increased the thyme and poultry seasoning. I didn't have to drizzle with left-over butter, because I used that Reynold's Release stuff,and it turned out great. Thanks a lot - it will be in my list of chicken dishes now! MEP
Thanks for sharing this wonderful recipe, Jennifer! I originally planned on using mayonnaise instead of the butter (because it's the only way i've ever had moist baked chicken), but at the last minute decided to try the recipe as written first. I'm so glad i did! All three of us really enjoyed it. My husband just kept repeating how moist it was. But, the 5 star rating comes from the fact that it was the first time in a very long time that we didn't have any leftover chicken! This recipe was incredibly easy, and fun too! The rice krispies would make fun popping sounds when i would check the meat for doneness. My son looked at me funny when he saw me rolling chicken in rice krispies instead of bread crumbs, but he doesn't think it's so weird now!
I really liked this recipe! It had clean flavors, and, despite the butter, I felt like I was eating light. I used fresh thyme in place of the dried. I do think you have to be careful of the butter drizzled over the top. I did a bit too much, and I believe it made my coating a little soggy. I will definitely use this again.
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This was just okay, but it could have been that I used paprika instead of the poultry seasoning that I didn't have. My chicken was very cold as I had just thawed it and the butter solidified as I dipped the chicken in it. I ended up using a spray on butter and that worked better, but the chicken was soggy on the bottom. Don't think I will try this again.
I used GF breadcrumbs (they're made of rice)...didn't crisp up completely but it didn't matter. I used olive oil instead of butter. I will completely agree with everyone else...this was MOIST chicken. I almost always dry out chicken breasts (which is why I don't like them). This will be my goto breaded chicken recipe.
This is excellent!!!! It was moist and delicious! I prepared exactly as listed except I used chicken boullion instead of poultry seasoning and I did a package of 10 drumsticks instead of chicken breast. My entire family loved this. We especially enjoyed the crispy coating. Dh even raved about how excellent this was, and compliments don't come easy from him when it comes to food. We will be having this again and next time it will be for company.
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RECIPE SUBMITTED BY
I'm a SAHM with three kids living in the Midwest. Lately, I've been using lots of recipes that are quick because I'm busy with my kids. I love to bake, but hate cleaning up. I wish I could cook without following a recipe, but so far, I'm only able to make soup without a recipe. I love to read cookbooks and cooking magazines and search Recipezaar for new recipes.