Rice Krispie Chicken

Succulent pieces of chicken coated in a crispy cereal coating, so moreish, so delicious!


  • 6 skinless and boneless chicken thighs
  • 3 large handfuls of puffed cereal (or you can use cornflakes)
  • 2 teaspoons of smoked paprika
  • 2 tablespoons of plain flour or GF*
  • 1 medium egg (or 3 tablespoons of milk)
  • Good grinding of black pepper
  • Tablespoon of sunflower or olive oil


Add the puffed rice and smoked paprika to a sealable food bag, remove most of the air and seal. Use a rolling pin to roll over the cereal and crush to a fine crumb (you can also do this in a food processor.) Transfer to a high sided plate.

Add the flour, egg and paprika to the chicken. With one hand, mix the chicken thigh into the crumbs and using your dry hand, cover chicken well in the puffed rice crumb. Making sure to press as much crumbs into the chicken.

Transfer to a lined baking tray and repeat. Drizzle with the oil then bake at 200d/400f for 30-35 minutes till crispy and golden.

Suitable from 6 months – cut into strips to serve. Freezable for up to 4 months. Leftovers are delicious cold in a sandwich to upgrade your packed lunch game!

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