This is a health-ified version of the Southern classic – fried chicken. Made with everyday pantry ingredients, it’s sure to be a weeknight winner that the whole family will ask for again and again.
You can use your food processor to chop the cereal and almonds, but I did mine by hand because I was feeling too lazy to clean the food processor.
Serve with this Warm Farro Salad (which is the side shown in the photos of this post), rice, or even roasted potatoes. Yum!
- 1 cup cereal flakes, crushed (I just put mine in a bag and used a wooden spoon or small pan to crush the cereal)
- 1/4 cup sliced almonds, chopped fine (I did this by hand…mostly because I didn’t want to clean the food processor)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- dash cayenne pepper (careful – this stuff is spiiiicy!)
- 1 egg
- 1 tablespoon milk
- 2 chicken breasts, pounded to 1/3 inch thickness
- Pre-heat oven to 400 degrees F.
- Place cooling rack over aluminum-foil lined baking sheet. Spray cooling rack with non-stick spray (just near areas where you’ll be placing chicken).
- Mix cereal, almonds, garlic powder, salt, and cayenne pepper in a wide/low bowl (or other small container with sides).
- In another bowl similar to the one containing the cereal, whisk together the egg and milk.
- Dip chicken into the egg mixture, then press both sides into the cereal, be sure to press in the areas that do not easily get covered by the cereal mixture. You may have to pick up some of the cereal and press it in with your fingers. You’re not going to get a perfect coverage, but try to apply as much of the cereal mixture as possible for extra crunch.
- Place chicken on prepped cooling rack/baking sheet and bake for 26-30 minutes, or until chicken is cooked through (non-pink center or use a meat thermometer to check).
- When chicken is safe to eat, serve and enjoy!
Recipe easily multiplies to serve more.