Charlie's Favorite Rice Krispie Chicken

If you know my husband Charlie you will know that he eats approximately five kinds of  foods and that's it! He get's home from work late and is more than happy eating a plain turkey sandwich or cereal. The cereal shelf in our pantry seriously rivals Seinfeld's. However, if I know he's going to be home earlier or if I want to make a nice family  meal on the weekend; Rice Krispie Chicken is the go to dish served with corn and mashed potatoes.

Ingredients
8 pieces bone in skinless chicken. Legs and thighs seem to work best and are less expensive.
2 cups coarsely crushed Rice Krispie cereal
2 eggs
1 cup flour
Salt and pepper

Directions

• Preheat oven to 400 degrees.
• Crush cereal in a large resealable bag.
• Place crushed cereal in a shallow dish or pie plate.
• Season flour with salt and pepper or other seasonings and place in a shallow dish or pie plate.
• Beat eggs in a shallow bowl but large enough to dip the chicken.
• Coat chicken in flour, dip in egg and roll in cereal -- for extra crispy chicken crush 3 cups of cereal and 3 eggs then dip in egg and roll in cereal again. 
• Place chicken on a baking sheet lightly coated in cooking spray and bake for 45 minutes or until cooked through.

Servings
4 to 6

A Broken Tip
This recipe works well for homemade chicken nuggets for the kids. Use boneless chicken and bake for 15 - 20 minutes at 375 degrees. Store in freezer until ready to use and zap in the microwave just like you do the commercial brands.