OVEN "FRIED" CHICKEN

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Oven

I decided to try using crushed rice chex as a coating for meats etc. where flour was normally used because I am trying to stay away from gluten as much as I can. This was my first attempt - and we really enjoyed it. It was crunchy and delicious.

Provided by Rose O'Connell @cookswithwine

Categories     Chicken

Number Of Ingredients 8

4 - chicken breasts
2 cup(s) buttermilk
2 cup(s) crushed rice chex cereal
1/4 cup(s) grated parmesan cheese
1 teaspoon(s) salt
1/2 teaspoon(s) pepper
2 - eggs, slightly beaten
4 tablespoon(s) butter, melted

Steps:

  • Place chicken breasts in buttermilk an marinate for 4 hours or more.
  • Crush rice chex cereal in food processor until fine.
  • Place eggs in dredging bowl and whip. Place rice chex in another dredging bowl - add parmesan cheese, salt and pepper and mix.
  • Dredge chicken through rice chex then eggs and then rice chex again. Place on parchment lined baking sheet. Drizzle melted butter over each breast.
  • Bake at 400 for 25 minutes.

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