Rice Crispie Chicken

Yup, you read it right. Rice Crispie Chicken. Sorry, there’s no marshmallows in it. It’s a baked chicken dish my son and I made for dinner tonight. We had some rice crispies that needed using, so… we coated boneless chicken thighs in the crushed rice crispies and baked them. My son did most of the work, I only boned & skinned the chicken thighs for him, but you can buy boneless, skinless ones.

It turned out better than expected, so I thought I’d pop the recipe on here for you to try. It would work with other cereal as well like cornflakes or bran flakes.

Rice Crispie Chicken

Rice Crispie Chicken

5 boneless, skinless chicken thighs
2 eggs
1 tbsp water
salt & pepper
2 cups rice crispies or other crisped puffed rice cereal

Preheat the oven to 350’F. Beat the eggs and water together in a bowl with a little salt & pepper. Put the rice crispies in a freezer bag and crush them with a rolling pin- you’ll need to crush them more than you think you will, or you’ll have whole ones that won’t stick to the chicken very well.

Add a little salt & pepper to the crushed cereal, or any other spice you’d like to add and put on a plate. Dip the chicken in the egg, then into the cereal, covering the chicken, press down then flip and make sure that side’s coated well. Place on a greased or parchment covered cookie sheet. repeat with the remaining chicken pieces, then bake for 15-20 minutes
I’d add some cayenne or paprika when we make them again, rice crispies are sweeter when baked! We had them with pesto pasta and steamed veg, but they’d be good in buns too.

I’ll add more photos when we make it again.

Close-up
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