Cereal Crusted Chicken Recipe
Crusted chicken is always a go-to dish for its easy preparation and crispy texture which we tend to love; here this recipe uses easy to find cereal as a substitute for the traditional bread crumbs; cereal can be prepared ahead of time; just make sure to store in an airtight container.
- Servings: 4
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- 4 boneless and skinless chicken breasts
- 2 cups cereal (preferably crispy rice)
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- Salt to taste
- 1 tablespoon olive oil
- 2 eggs
- ½ teaspoon crushed red pepper flakes
- Cooking spray
Preheat the oven to 350 degrees F. Coat a foil lined baking sheet with non stick cooking spray.
Rinse chicken thoroughly with cold water; pat dry the pieces with paper towels or clean cloth; working with one at a time place each chicken piece in a zip lock bag or in between a two-fold plastic wrap; adjust the thickness of the breast with the flat side of a meat mallet to ½ inch of even thickness. Sprinkle a generous amount of salt and pepper all over the chicken.
Crack 2 eggs in a medium bowl; add 1 tablespoon olive oil to the eggs; whisk for 30 seconds until smooth.
Put the cereal in a zip lock bag; close it crush the cereal into crumbs; add ½ teaspoon garlic powder, ½ teaspoon dried oregano and ½ teaspoon crushed red pepper flakes to the cereal crumbs; shake the bag to combine all the ingredients; transfer the mixture to a plate.
Working with one at a time, dip chicken breasts in the egg mixture; let excess drip off the chicken;
Now dredge both sides of the piece in cereal crumb mixture. Lightly press the mixture into it using back side of a wooden spatula and make sure to coat on all sides; repeat the process for remaining breasts.
Arrange all the coated chicken breasts on the prepared baking sheet; bake at 350 degrees F for 25 minutes until chicken cooks through. Test the doneness of the chicken before removing it from the oven; cut the thickest part of the breast with fork tip or read the internal temperature with a thermometer; ideal temperature should be 160 degrees F.
Take the tray out of the oven when done; transfer to a serving platter; garnish with chopped fresh parsley leaves if you like; serve hot with your favorite dipping sauce and green salad.
Notes & Tips:
- To simplify the process use chicken cutlets.
- Add plenty of your favorite seasonings to the cereal mixture.
- Sprinkle 2 tablespoons of melted butter over chicken pieces before baking to keep it moist.
- Use 2 tablespoons of grated parmesan cheese as a topping over the tenders.
- Baking time varies according to the thickness of the chicken.
- If you do not have cereal on hand use crushed cornflakes.
- For a variation use turkey instead of chicken.