Crispy Chicken

Originally published as Crispy Chicken in Quick Cooking May/June 1998, p7

For this recipe, I use boneless chicken breasts—one of my favorite quick-cooking cuts of meat. David helps me crumble cereal for the coating. Some of our best quality time is spent in the kitchen.—Coleen Martin, Brookfield, Wisconsin

Cuisine: Main Ingredient: Chicken

(5, 1) 100% would make again (reviews)

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Original recipe makes 4 Servings

Verified by stevemur

1 1/2 cupcrisp rice cereal; coarsely crushed

2 tablespoonsall purpose flour

1/2 teaspoonssalt

1/4 teaspoonsdried thyme

1/4 teaspoonpoultry Seasoning

1/4 cupbutter; or margarine, melted

4 boneless chicken breast halves

Crispy Chicken Preparation

In a shallow bowl, combine cereal, flour and seasonings. Place butter in another shallow bowl. Dip chicken in butter, then roll in cereal mixture.

Place in a greased 11-in. x 7-in. baking pan. Drizzle with remaining butter. Bake, uncovered, at 400° for 20-25 minutes or until a meat thermometer reads 170 degrees.