One of our all time favorite dinners is Crispy Chicken. This recipe is a great allergy-friendly substitute for fried chicken and it can be “cleaned up” to your highest standards using organic skin on or skinless chicken, organic rice or regular ol’ Rice Krispies, grass-fed butter/ghee, etc.
Here are the basics…you clean it up or spice it up as you’d like!
Bone-in Chicken Pieces (any type of pieces, skin on or skinless; we prefer thighs).
*You could also use boneless chicken strips, just be sure to alter cooking times and forego the pan frying.
Crisped Rice Cereal (such as Barbaras Organic Brown Rice Crisps or Rice Krispies)
Oil For Frying (Butter, Ghee, Oil, Coconut Oil)
Salt & Pepper
Favorite Chicken Seasoning (1-3 tsp) – I used 1tsp. garlic salt and 1 tbsp. Lithouse dried garlic. A curry seasoning, Italian seasoning blend, etc. would also work.
Preheat oven to 350 degrees Farenheit. Season the chicken with salt and pepper to taste. While the oven is heating, lightly fry the chicken in 1 Tbsp butter (or alternate oil) until browned on both sides (about 7 minutes). This serves to crisp the skin and get the pieces moist enough to coat in the crisped rice. Alternately, you can opt not to fry the chicken and simply use an egg wash prior to coating with rice.
While the chicken is frying and the oven is heating, crush 2-3 cups of crisped rice cereal with favorite seasonings in a ziplock bag or bowl. I use a rolling pin to crush the rice.
Once the chicken is browned, immediately dip each piece in the crushed rice, then place on a lined baking tray. Bake until cooked through, approx. 30 minutes (may vary depending on the size of the pieces.