Amish Rice Krispie Chicken features thin-sliced chicken breast (cutlets or tenderloins) dipped in an egg-and-milk batter, then coated in crushed Rice Krispies. The cereal creates a crisp, crunchy exterior while the chicken stays moist and tender inside.
This is an easy, oven-baked chicken cutlet recipe that kids enjoy and families can serve for Sunday dinner or any weeknight meal.
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Ingredients
- Boneless, skinless chicken breast or tenderloins — the main protein; slice larger breasts into cutlets or strips for even cooking.
- Egg — binds the flour mixture to the chicken.
- Milk — keeps the batter loose and helps produce a tender interior.
- All-purpose flour — combines with the egg and milk to form the batter base for the Rice Krispies to adhere to.
- Salt — enhances overall flavor.
- Garlic powder — adds savory depth.
- Black pepper — a touch of heat and flavor balance.
- Poultry seasoning (optional) — an herb blend that adds a nice savory note.
- Crushed Rice Krispies — the crunchy coating that sets this recipe apart.
- Paprika — adds color and a subtle smoky flavor.
- Melted butter — brushed over the coated chicken to help the Rice Krispies brown and crisp while baking.
Chicken
In many Amish households, home-grown free-range chicken is common, but you can use store-bought breasts or tenderloins for this recipe. If your breasts are large, slice them in half or cut them into strips so you end up with cutlet-sized pieces that cook evenly.
Tenderloins work particularly well for this oven-baked method and are a convenient size for children and adults alike.
How to Make Rice Krispie Chicken
Start by whisking the egg and milk, then add the flour and seasonings to make a smooth slurry. In a separate bowl combine the crushed Rice Krispies with paprika.
Dip each chicken cutlet or tenderloin first into the slurry, then press into the Rice Krispies to coat thoroughly. This step can be a little messy but it creates a wonderful crunch.
Arrange the coated pieces on a foil-lined, greased baking sheet with some space between each piece. Drizzle the melted butter over the tops to encourage browning, then bake until the coating is crisp and the internal temperature reaches at least 160°F (use a kitchen thermometer to check).
The Rice Krispies coating helps lock in juices so the chicken stays moist while achieving a golden, crispy exterior.
What to Serve with Crispy Baked Rice Krispie Chicken
This chicken is tasty on its own and doesn’t require a sauce, but you can serve it with your favorite dip if desired. Classic sides include fries, roasted or Parmesan potatoes, or a simple green salad.
Other complementary sides are buttered noodles, a broccoli and cauliflower salad, or a traditional potato salad. These options balance the crunchy chicken with creamy or fresh elements for a satisfying meal.
Chicken breast is versatile and works in many dishes, from Parmesan chicken to baked breasts in a creamy sauce. This Rice Krispie-coated version is an easy, family-friendly twist that’s quick to prepare.
If you try this Amish Rice Krispie Chicken, please leave a comment and rating to share how it turned out.
More Amish Dinner Recipes with Chicken
- Chicken Corn Noodle Soup
- Pennsylvania Dutch Chicken Croquettes
- Pennsylvania Dutch Chicken Pot Pie
- Amish-style Chicken Roast with Stuffing
- Chicken Gumbo / Chicken Casserole
- Easy Amish Chicken Salad
Recipe Card
Amish Rice Krispies Chicken Recipe
Ingredients
- 2 – 2 ½ lb. boneless, skinless chicken breast (cut into slices or strips) or tenderloins
- 1 large egg
- ¾ c. milk
- ¾ c. all-purpose flour
- 1 tsp. salt
- 1 tsp. garlic powder
- ¼ tsp. black pepper
- 1 tsp. poultry seasoning (optional)
- 4 ½ c. crushed Rice Krispies
- 1 tsp. paprika
- 4 Tbs. melted butter
Instructions
- Preheat oven to 375°F.
- Line a baking pan or rimmed cookie sheet with aluminum foil and spray with cooking spray.
- In a bowl, whisk the egg and milk. Add flour, salt, garlic powder, black pepper, and poultry seasoning if using; whisk until smooth.
- Place Rice Krispies in a zip-top bag and crush with a rolling pin, leaving some larger pieces for texture. Put the crushed cereal into a bowl and mix in the paprika.
- Dip each chicken piece into the batter, then press into the crushed Rice Krispies to coat completely.
- Arrange coated chicken on the prepared pan and drizzle with melted butter.
- Bake, uncovered, about 35–40 minutes, depending on piece size, until the internal temperature reaches at least 160°F.
Notes
If you purchase very large chicken breasts, slice them in half, then into strips so pieces are similar in size and cook evenly.
You can pulse the Rice Krispies a few times in a food processor if you prefer a finer crumb, but avoid turning them into powder — a few larger pieces add the best crunch.
*Nutrition facts are approximate.
Nutrition
Serving: 1 serving — Calories: 956 kcal — Carbohydrates: 132 g — Protein: 67 g — Fat: 17 g — Saturated Fat: 6 g — Sodium: 1306 mg
Let us know how it was!
Check out the YouTube channel My Amish Heritage for more recipes and videos.