Well, yesterday I mentioned that I would share my Crispy Chicken recipe…but then I realized I have no pictures of it, so those will have to be added later :). We’re having this for dinner on Thursday of this week. We have it very frequently in the fall/winter because it’s so easy, the extra warmth from the oven is so nice in the kitchen….and let’s face it, crispy anything-especially chicken-is comfort food!
*1 1/2 cups crushed Rice Krispies (I saw at the grocery that there’s a GF version of Rice Krispies now, so maybe this dish could be an option for GF households)
*2 Tablespoons flour
*1/2 teaspoon salt
*1/2 teaspoon garlic powder
*1 teaspoon dried biasil, oregano, or Italian seasoning (I just use whatever I have on hand)
*1/4 cup melted butter
*4 boneless, skinless chicken breast halves (or 8 chicken tenderloins. I prefer to cook with the boneless/skinless chicken breast tenderloins from the freezer section at the grocery.)
*In a ziploc bag, combine the Rice Krispies, flour, salt, garlic powder, and seasoning of your choice.
*With a rolling pin, or your hands, crush the rice krispies, in the bag along with the seasonings.
*Melt the butter in a small dish. Dip the chicken in the butter, coating it on both sides.
*Add the chicken to the ziploc bag and shake it so all the chicken is evenly coated
*In a 9×13 baking dish arrange the chicken pieces.
*Drizzle these with the remaining butter. Sometimes, I melt a little more butter to drizzle with.
*Bake at 400 degrees for 20-25 minutes.
I like to move the baking dish to the top rack for about another 10 minutes so the chicken gets nice and brown and crispy.