Chicken breast is often something that dries out easily in the oven, which is why I don’t do a lot of baked chicken recipes for dinner. But wrapping all that tender, juicy meat up in a crispy coating keeps it delicious. The combination of crispy Chex and parmesan cheese is what turns this chicken into a culinary masterpiece. Don’t hold back on the spices – it won’t get too hot for even your pickiest eater, and it helps draw out the natural flavor of the meat. Once again, the creator at Living Locurto has really outdone themselves with this perfectly oven-fried chicken.

 

Ingredients:

3 boneless skinless chicken breasts, cut into bite size pieces or strips

3 cups Corn Chex cereal, crushed

½ cup grated Parmesan cheese

½ teaspoon salt

½ teaspoon seasoned salt

¼ teaspoon paprika

⅛ teaspoon garlic powder

2 tablespoons butter, melted

2 tablespoons low fat milk

 

Instructions:

 

Preheat oven to 400°.

Line a baking sheet with foil and spray with oil.

Place Cereal, Parmesan, salt, garlic powder, and paprika into a gallon zip lock bag.

Mix milk and butter into a small bowl.

Dip half of the chicken into the milk and butter

Put chicken into the bag and shake it to coat all of the chicken.

Place chicken on baking sheet and repeat with the rest of the chicken.

Bake for 14-16 minutes, turning chicken over halfway through.

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Quick Tip: If you are trying to make multiple batches and don’t want your first batch to get soggy, don’t lay the pieces on a plate or pan. Instead, rest them on a cooling rack, where air can flow under the pieces.

Recipe and Image Courtesy of Living Locurto