Oven-Crisped Chicken
Submitted by fireyabyss
Oven-crisped chicken coated in crushed rice cereal for a shatteringly crunchy crust, no deep frying needed. A classic three-step breading and a wire rack keep every piece golden and crisp all over.
YIELD
8 servingsPREP
20 minCOOK
55 minREADY
1 hrsCrushed crisp rice cereal is the secret to the crackly, golden shell on this baked chicken. It crisps up in the oven the way only a cereal crust can, no skillet of hot oil required.
The three-step breading is what makes the coating stick and stay. Flour first to give the surface tooth, then an egg-and-milk wash to glue everything down, and finally a thorough roll in the garlicky cereal crumbs. Press the crumbs on firmly so they don’t flake off in the oven.
Baking on a rack set inside the pan is the move that guarantees all-over crunch. Air circulates underneath, so the bottom crisps instead of steaming in rendered juices and going soggy.
Coat each piece completely at every stage, leaving no bare spots, and you’ll pull out chicken that crackles like the fried version with none of the grease.
Kitchen Tips
- Crush the cereal coarsely, not to dust; bigger flakes give the best crunch.
- Press the crumbs on firmly so they bond and don’t shed during baking.
- Always bake on a rack so air reaches the underside and the coating stays crisp.
- Bake until the juices run clear and the thickest part reaches 165°F (74°C).
Variations
- Add smoked paprika, cayenne, or onion powder to the cereal for more seasoning.
- Use cornflakes or panko in place of the rice cereal for a different crunch.
- Swap the milk for buttermilk in the wash for a subtle tang.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Coat a large roasting rack with nonstick cooking spray and place in a large roasting pan.
Sprinkle the chicken with the salt and pepper.
Place the flour in a shallow dish. In a small bowl, combine the eggs and milk; whisk until well combined.
In a large bowl, combine the cereal crumbs and garlic powder; toss to mix well.
Dip the chicken in the flour, then the egg mixture, then the cereal mixture, completely coating the chicken each time.
Place the coated chicken on the rack.
Bake for 50 to 55 minutes or until no pink remains and the juices run clear.
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