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2 weeks into summer vacation…. my kids have asked to help me make dinner at least 30 times…and I finally gave in, lol.
We made Cereal Chicken together and I have never seen them more excited about a meal in my life. There is something about adding their beloved Rice Krispies that just makes it feel light hearted and fun. This is the kind of cooking that gets kids genuinely involved and invested from start to finish. We used Rice Krispies for this version, but the beauty of this recipe is that you can use almost any cereal you have sitting in the pantry…corn flakes, Chex, even Frosted Flakes if you are feeling adventurous. The possibilities are truly endless!
The results were impossibly crispy, perfectly crunchy, and so incredibly delicious that I will bet anything it becomes an instant household favorite in your home too. Just like it did in ours!
Ingredients
Boneless, skinless chicken breast– The star of the show! Slicing them the long way into thin cutlets is the secret to getting that perfect crispy coating in every single bite.
Eggs– The glue that holds everything together! The egg wash is what makes that cereal coating stick and turn beautifully golden in the pan.
Salt– Seasons the chicken from the inside out and gives that essential finishing sprinkle right out of the oil while everything is still sizzling hot.
Garlic powder– Mixed right into the cereal coating for a savory, garlicky flavor that sneaks into every single bite.
Onion powder– Works alongside the garlic to add a subtle depth of flavor that keeps people guessing what is in there.
Dried thyme– A little earthy, a little herby…it rounds out the seasoning beautifully and makes the coating taste anything but ordinary.
Sweet paprika– Adds a gorgeous deep golden color to the crust and a mild, warm sweetness that makes these cutlets look as good as they taste.
Black pepper– A little heat and bite to balance all the savory flavors going on in that coating.
Rice Krispies– The star of the coating! Light, airy, and impossibly crunchy…they create the most shatteringly crispy crust you have ever tasted on a piece of chicken. Corn flakes, Chex, or any cereal you love works beautifully too!
Neutral oil– You want a high smoke point oil for frying…avocado, vegetable, or canola all work perfectly here.
Lemon….A bright squeeze right at the end cuts through the richness and makes every flavor sing.
How to Make my Cereal Chicken
Prepare your chicken: Pat your chicken breast dry with paper towels and season lightly on both sides with salt and pepper. Remember, we are going to season again at the very end, so a light hand here is all you need.
Crush your cereal: Add your Rice Krispies to a large plastic bag and bash them with a meat mallet until finely crushed… a wine bottle works just as well and is honestly half the fun, especially if you have little helpers in the kitchen! Empty the crushed cereal onto a large sheet pan and sprinkle on the garlic powder, onion powder, thyme, and paprika. Give it a good toss to combine.
Make your egg wash: In a wide shallow bowl, beat your eggs with about 2 tablespoons of water until very loose and smooth. Pour the egg mixture onto a separate large sheet pan.
Slice your chicken: Here is where the magic happens! Slice your chicken into cutlets the LONG way. I know it looks a little different than what you are used to but trust the process…You will end up with thin, long cutlets and a lot of them.
Coat the chicken: Dip each piece of chicken into the egg wash and let all the excess drip off. Then press it firmly into the seasoned cereal coating, really use the palm of your hand to work it in. As you press you will actually see the chicken flatten out into a perfect thin cutlet right before your eyes. Repeat with all remaining pieces.
Fry the cutlets: Pour just under ¼ inch of neutral oil into a large frying pan and heat over medium high. You will know it is ready when a droplet of water flicked into the pan hisses dramatically, or when a thermometer reads 350°F. Add your first few cutlets being careful not to crowd the pan. Cook for 3 to 5 minutes on the first side until deeply golden, then flip and cook another 1 to 2 minutes. Remove from the oil, let the excess drip off for a few seconds, and drain on paper towels. Season immediately with a pinch of salt while still sizzling hot. Repeat with remaining cutlets.
Serve: Finish with a bright squeeze of fresh lemon and serve with whatever makes you and your family happy- honey mustard, buffalo sauce, ketchup, or marinara. There are truly no wrong answers here. Dinner is served!
Commonly Asked Questions
You can! Place the coated cutlets on a greased wire rack over a sheet pan and bake at 425°F for about 20-25 minutes, flipping halfway through. They won’t be quite as crispy as the fried version but they will still be absolutely delicious.
Absolutely! Boneless skinless chicken thighs work beautifully and actually stay a little juicier than breast meat. Just make sure to pound them out thin so they cook evenly and get that perfect crispy coating all the way around.
Make sure you are letting all the excess egg drip off before pressing into the coating, and really use the palm of your hand to firmly press the cereal into the chicken. Also make sure your oil is hot enough before adding the cutlets… if the oil is too cool the coating will slide right off instead of crisping up immediately.
Great news- Rice Krispies are naturally gluten free, making this recipe a fantastic option for gluten free families. Just double check the brand you are using to confirm!
Cereal Chicken
Ingredients
- 2 lbs boneless, skinless chicken breast
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1 tsp sweet paprika
- 1/4 tsp black pepper
- 2 tsp salt
- 4 1/2 cups crushed Rice Crispies
- 2 tbsp water
- neutral oil for frying
Instructions
- Pat your chicken dry and season generously with salt and pepper. Add Rice Krispies to a large plastic bag and bash them with a meat mallet ( a wine bottle works too)until finely crushed.
- Empty out onto a large sheet pan and add the garlic powder, onion powder, thyme, and paprika.
- In one wide, shallow bowl, beat eggs along with about 2 tablespoons of water with a fork or whisk until very loose. Add the egg mixture to another large sheet pan.
- Slice the chicken into cutlets the LONG way, that’s right, not horizontally. They will look like thin, long cutlets, but trust the process. You’re going to get thin cutlets like this, and many of them.
- Dip each piece of chicken in the egg, let all excess drip off, and dip in the crisp crumbs. In the sheet pan with the crisps, really use the palm of your hand to work the chicken into the coating and break down the fibers of the chicken.
- In a short while, you will see the chicken flatten out into a cutlet. Repeat with remaining pieces of chicken.
- Pour just under ¼ inch of oil into a large frying pan and heat over medium-high until a droplet of water flicked into the pan hisses dramatically or until the temperature is 350°F.
- Place your first few breaded cutlets in the oil — don’t crowd them or it will lower the temperature a lot, leading to heavier and greasier chicken.
- Cook chicken, flipping once, until it’s a deep golden brown on both sides, about 3 to 5 minutes on the first side and 1-2 minutes on the second.
- Remove from oil, letting excess drip off for 10 to 20 seconds, and drain on paper towels or paper bags. Season right away, while still sizzling hot, with salt. Repeat with the remaining cutlets.
- Top with a squeeze of lemon and serve with anything you like: honey mustard, buffalo sauce, marinara, ketchup, ranch…The possibilities are endless!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
