Another chicken recipe that is super easy and quick to make, but taste like it took a lot longer, and a lot harder to make. The chicken has a beautiful crispy coating, that is versatile.
This is perfect for those late afternoons when you’re running out of time to figure out what to do with the chicken thawed in your fridge. It takes no time at all to throw together, but the results are great. No one needs to know that it only took moments to throw in the oven.
Rice Krispy Chicken
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The greatest things is how easy this is to make. An egg beaten in and bowl. Crushed rice krispys in another bowl. I use my small food processor to crush mine up, you don’t want it to be completely smooth, leave some whole, for add crunch.
Add which ever spices you want to the coating. We used chili, paprika, garlic power and onion powder. Add to suit your and you family’s taste.
Dip your chicken breast in the egg wash, whole chicken breast, or chicken pieces for chicken nuggets, or stripes for chicken tenders.
I use a cooling rack over a cookie sheet for baking my chicken like this. This means I don’t have to worry about flipping it half way through, one side won’t be soggy and the other crispy.
We sprinkled a little Parmesan cheese over ours. But the toppings could add are endless!
- 2 cups Rice Krispy
- 1 egg
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp chili powder
- 2 tsp paprika
- Beat the egg in a bowl.
- Crush the cereal, not completely fine, leave some whole.Add in spices of your choice.
- Dip chicken in egg, then drag through the cereal mix.
- Bake for 25-30 minutes at 425.