You can bread chicken with just about anything.
Most people make fried chicken with a simple flour batter. I’ve seen fried cutlets with breadcrumbs many times. I’ve even made oven-fried chicken with crushed Ritz crackers before!
Pork rinds. Tortilla chips. Pretzels. All different coatings for chicken I’ve attempted in my life.
So why would Rice Krispies be any different? It’s a bit unusual, sure, but the concept is still the same. All you need is a crispy ingredient for coating. It shouldn’t matter if its cereal or not.
I had never thought about using puffed rice cereal until I found this recipe in a 1970’s church cookbook from my hometown of Iowa Park, Texas. It sounded just unusual enough for me to give it a whirl.
Moist and crispy chicken is right. I think this might be the crunchiest, most moist oven-fried chicken I’ve ever made in my life. A lot of the moistness has to do with the mayonnaise, which acts as a binder for the Rice Krispie crumbs. Mayonnaise is just oil and eggs anyway, so that really locks in the moisture from the chicken and keeps it from drying out.
If you’re in the mood for something weird, whacky, but all-around delicious, try this chicken.
Rice Krispie Chicken
Crispy & moist chicken with a Rice Krispie coating.
- Place crushed cereal in a large gallon-sized bag. Add paprika, salt, Creole seasoning, pepper and garlic powder. Crush and shake until the Rice Krispies are small and well-crushed and seasoning is well dispersed.
- Rub chicken strips with mayonnaise on all sides. Add chicken, a few at a time, to Rice Krispie bag. Seal and shake until chicken is coated.
- Place chicken in one layer on the bottom of an airfryer. Air fry for 15-17 minutes at 390 degrees, or until internal temperature of chicken reaches 165 degrees.