Oven "Fried" Chicken

Rose O'Connell

By
@cookswithwine

I decided to try using crushed rice chex as a coating for meats etc. where flour was normally used because I am trying to stay away from gluten as much as I can. This was my first attempt - and we really enjoyed it. It was crunchy and delicious.


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Rating:

Comments:

Serves:

4

Prep:

30 Min

Cook:

25 Min

Method:

Bake

Ingredients

4
chicken breasts
2 c
buttermilk
2 c
crushed rice chex cereal
1/4 c
grated parmesan cheese
1 tsp
salt
1/2 tsp
pepper
2
eggs, slightly beaten
4 Tbsp
butter, melted

Directions Step-By-Step

1
Place chicken breasts in buttermilk an marinate for 4 hours or more.
2
Crush rice chex cereal in food processor until fine.
3
Place eggs in dredging bowl and whip. Place rice chex in another dredging bowl - add parmesan cheese, salt and pepper and mix.
4
Dredge chicken through rice chex then eggs and then rice chex again. Place on parchment lined baking sheet. Drizzle melted butter over each breast.
5
Bake at 400 for 25 minutes.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Gluten-Free
Other Tag: Healthy