Chicken Ala Rice Krispies

“Good recipe.I added some chile powder to the coating mix as well.I also used a butter spray with a small amount of butter for taste.I was really crispy and good.I found the flour was more than needed.Next time I’ll cut it in half. Thanks”

“Great recipe.I omitted the flour and used Parmesan instead (son has Celiac).Also added onion and garlic powder to the seasoning.”

“My husband also cringed when I told him what was for dinner. Well, he ended up eating every single piece of chicken in one sitting (I’m a veggie so it doesn’t matter) So easy I feel like making it again!”

“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.”

“This came out really moist and tasty.I took the suggestion about adding a little more poultry seasoning.I served this with corn and lipton cheese/brocoli rice with cresent rolls.Leftovers were good too!Thanks for the great recipe.I’m going to add this to our rotation”

“We really enjoyed the coating.It was a nice change.The only thing I would do differently is too add some extra poultry seasoning next time since we thought it could use a bit more flavor.”

“Yum!What an interesting way to get rid of a box of rice crispies I had in the pantry from making rice crispy treats!I only used 2 chicken breasts that I cut in half and pounded down to make them a little thinner.My chicken breasts were quite large and I ended up needing to use the full amount of cereal to coat them all.I think I crushed the cereal a little too much the first time, so when I realized I needed more, I just pulsed them for a few seconds to just break them up a bit.They were the perfect texture when mixed with the flour to coat the chicken with then…I was a little worried that they might not come out golden and crispy… but I was wrong!They crisped up really well and had a great crunch when you bite into them… I loved the seasoning mix, just perfect, and not too salty at all. The chicken was really juicy too.My BF asked if it was shake and bake chicken because he said his mom’s shake and bake was no where as tasty as this!!!I served this with Recipe #143043 and Recipe #24476.Made for a great dinner! Thanks for sharing!!!”

“Delicious!I used less flour and salt than called for.Also added more poultry seasoning (which had some rock salt in it)Very good, easy to prepare and the whole family loved it.I’ll never eat fried chicken again!”

” 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!”

“Easy and good, something the entire family enjoyed. A good choice for a weeknight dinner. Used poultry seasoning from Penzey’s which I think is more flavorful than other blends, and was very happy with the way it turned out. I’m sure you could season or vary the mix according to personal taste. Used your suggestion of crushing the cereal in the food processor, too. Thanks for sharing your recipe!”

“We had this for dinner last night, Thur 10/06/05 and it was really good.I did not add the flour, but did change the Poultry Seasoning by adding Minced Garlic, Minced Onion, Chicken Grill Seasoning.The coating was nice & crispy and very delicious.I have added this one to my “Will have Again” Cookbook.Thanks DancingCook for a wonderful recipe.”

“I baked this for 30 minutes and the meat was so moist and tender I almost swooned.However, the crust was not crispy.I had rolled the cereal with a rolling pin and left it a little coarse thinking it would be crispier.But it didn’t work.I agree that a little more spice in the coating would be welcome.”

“Tebo, thanks for the rating!I would love to try a spicier seasoning to the breading, thanks for the idea.I don’t know why, but whenever I make a recipe that calls for flour/breading, I always end up tossing out a lot of the coating mixture myself.Why is that?”