Recipe Review: Crispy Chicken

I read about this recipe, Crispy Chicken, on my friend Valerie's blog.  Unfortunately, on the day I made it, I didn't have all of the ingredients, so I had to "make do" with what I had.









The original recipe calls for:
1 1/2 cups crisp rice cereal, coarsely crushed
2 tablespoons all purpose flour
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1/4 cup butter or margarine, melted
4 boneless skinless chicken breast halves.

I did not have any crisp rice cereal, so my version shouldn't even be called Crispy Chicken!  I used corn flakes instead.  Corny Chicken?  Flaky Chicken?  Hmm....sounds more like a description for the sleep-deprived mother.

I also did not have any poultry seasoning, but Valerie had posted a link which said that the following could be substituted:  Make your own by combining equal amounts of the following dried herbs: rosemary, oregano, sage, ginger, marjoram, thyme.  I did not have all of these herbs, so I used what I had and added a couple more of our family favorites.

So, my variation of the recipe used the following ingredients:
1-1/2 cups corn flakes
2 tablespoons all purpose flour
1/4 tsp marjoram
1/4 tsp paprika
1/4 tsp rosemary
1/4 tsp Italian seasoning
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 cup butter (unsalted), melted
4 boneless/skinless chicken breast halves


The technique was the same:
In a shallow bowl, mix together the corn flakes, herbs, and flour.  Put the melted butter in another bowl.  Dip the chicken into the butter, then roll into the corn flake mixture.  Place into a greased (I used Pam spray) baking dish.  Drizzle with the remaining better.  Bake 20-25 minutes, uncovered, at 400 degrees F or until juices run clear.


The Final Verdict:  Robert LOVED it!  He made me write out my version of this recipe so that I can make it again.  I still want to try the original version, too, though.