If you have made these treats before, you’ll know that there’s always leftover cereal in the box. ALWAYS. Throwing it away would be wasteful, so what should I do save the remains?
Grab cereal by the handful and devour it.The mess that I create by doing this is not worth the trouble. Eat it for breakfast along with other cereal.The slight problem is that I don’t usually eat cereal for breakfast. Leave it in the kitchen shelves and pretend that it isn’t there.Sadly, this happens all too often.
- Use it to bread chicken. WHAT?!
Lately, I have been experimenting with different ingredients to bread and bake vegetables, such as these baked vegetable coconut tempura. Using rice krispies to bread my chicken seemed like a fun idea. And whenever I’m having fun with my food, I tend to produce delicious results.
Rice Krispy Popcorn Chicken
- 1 to 1-1/4 lb chicken breast, chopped into 1-inch cubes
- 1 1/2 cup rice krispies cereal, or any other type of rice cereal
- 1 1/2 TBS salt
- 1 1/2 TBS granulated onion
- 1 1/2 TBS dried oregano
- 1 TBS granulated garlic
- 1 TBS cayenne pepper
- 1 TBS sweet paprika
- 1 TBS dried thyme
- olive oil or natural cooking spray
- Preheat oven to 425ºF. Grease a baking sheet lightly with olive oil or cooking spray.
- Crush the cereal slightly by giving it a quick crumble in your hands. There’s no need to crush it into a powder. Empty the cereal onto a large dish.
- Mix in all the herbs and spices in a small bowl. Add 3 tablespoons of the herbs and spices to the cereal and stir everything together. Save the rest of the spice blend for another dish. Be sure to store it in a sealed container.
- Place several pieces of chicken at a time onto the cereal mixture, and bread all sides of the chicken pieces. Place the breaded pieces on the baking sheet in a single layer.
- Bake the chicken for about 12 to 15 minutes.
- Let the popcorn chicken cool for a few minutes and serve immediately for maximum crisp.
Q: What are your favorite ways of enjoying rice krispies cereal?