Why did the chicken cross the road? …”becawwwwks”
This crispy baked chicken recipe is a simple, delicious way to get a hearty dose of protein into your dinner—and a great way to use up that stale cereal in the pantry! It’s great for gluten-free and dairy-free diets! Perfectly crispy on the outside and juicy on the inside, this baked chicken recipe is quick, simple, and ideal for weeknight dinners.
Kind of pro tip: This recipe is best with chicken thighs because they will not dry out easily. However, if you are a chicken breast person, go crazy!
Crispy Baked Chicken Recipe
Ingredients:
- 6 chicken thighs (or breasts), defrosted if frozen
- 1 cup rice crispies crumbs (or substitute with Rice Chex)
- 2 teaspoons dried rosemary
- ½ teaspoon pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ cup oat milk (or whatever milk!)
- Parchment paper (or avocado oil/spray)
Instructions:
- Preheat the Oven: Set your oven to 400°F (205°C).
- Prepare the Crumb Mixture: In a medium bowl, stir together the rice crispies crumbs (or your cereal of choice), rosemary, pepper, salt, and garlic powder.
- Prepare the Baking Sheet: Line the bottom of a baking sheet with parchment paper. If you don’t have parchment paper, spray or drizzle avocado oil over the sheet to prevent sticking.
- Coat the Chicken: Rinse and dry the chicken pieces. Dip each piece in milk, then coat it in the crumb mixture, ensuring it’s evenly covered.
- Bake: Place the coated chicken on the lined baking sheet and pop it into the preheated oven. Bake for 45 minutes, or until the internal temperature of the chicken reaches 165-175°F (74-79°C).
- Serve: Let the chicken rest for a few minutes before serving. Enjoy!
Servings: 6 chicken thighs
Cook Time: 45 minutes
Total Time: 55 minutes
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