Ingredients
- 3–4 boneless, skinless chicken breasts, cut in half
- 4 cups Rice Krispies cereal
- 1 stick (½ cup) butter
- ½ tbsp salt
- ½ tbsp black pepper
- ½ tsp garlic granules or garlic powder
- Paprika, to sprinkle
- Cooking spray
Pan tip: A 13×9" Pyrex baking dish works beautifully — or use a half sheet pan lined with foil. Spray with cooking oil before placing chicken.
Thickness matters: Bake time varies with breast size. Start checking at 50 minutes — juices should run clear and coating should be deep golden brown.
Directions
- Preheat oven to 350°F.
- Melt butter in a shallow bowl or dish. Set aside.
- Spray a 13×9" Pyrex baking dish (or a foil-lined half sheet pan) with cooking spray.
- Place Rice Krispies in a large plastic zip bag. Crush with a rolling pin until coarse crumbs form — don't pulverize completely; some texture is good.
- Add salt, pepper, and garlic to the bag. Seal and shake to combine.
- Dip each piece of chicken into the melted butter, coating all sides.
- Roll and press each buttered chicken piece into the cereal mixture, coating generously on all sides. Place in the prepared baking dish.
- Sprinkle any remaining cereal mixture from the bag over the top of the chicken. Drizzle any remaining melted butter over the chicken. Sprinkle with paprika.
- Bake uncovered for 50–60 minutes, depending on thickness, until golden brown and juices run clear.
Don't cover it: Baking uncovered is what makes the coating stay crispy. Covering it will steam the chicken and soften the crust.