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Yoyo's Rice Krispe Chicken

This recipe is a HUGE hit with kids!  My dad, God rest his soul, made up this recipe when I was little.  It's super easy and is fast to make. Plus, it can be gluten-free if you use the Gluten-Free Rice Krispies. It's also a much better version of store bought breaded chicken nuggets.

It only takes 4 steps.  First, trim the chicken and slice into strips.


My favorite part as a kid, was to squish up the Rice Krispies in a ziplock bag  (who am I kidding, I still love it)!  There is just something very satisfying about "popping" the Rice Krispies like bubble tape to crush them up for the coating.  I used about 3/4 of a box for one bag of frozen chicken.


Then crack 3-4 eggs into a flat bottomed dish and whip them with a fork until blended. Pour the crushed Rice Krispies into another flat bottomed dish then add 1 tsp. salt, 1/4 tsp. pepper and mix.

Last, dip each cut piece of chicken in the egg, then roll in the Rice Krispie mix.  Add to a skillet on medium heat with 2 tbsp. olive oil.  Cook on first side without moving tenders around as much as possible.  After about 3 mins. check to make sure the first side is golden brown, then flip once.  If you move them around/flip them too much before the first side is "set" the breading will separate. After they are "set", the breading will stay on.  When both sides are golden brown, they are done.