• Rice Krispie Chicken


By Andrew Zimmern

Rice Krispie Chicken


  • 2 pounds boneless skinless chicken thighs
  • 1/2 cup melted butter
  • 1 cup whole Rice Krispies
  • 2 cups crushed Rice Krispies
  • 3 tablespoons Andrew Zimmern Lemon & Shallots Seasoning French Style (available at Walmart, ShopRite and on-line at www.badiaspices.com)
  • 2 tablespoons potato flour
  • 2 tablespoons all-purpose flour

Chile Cheese Sauce

  • 1 onion, minced
  • 1 minced garlic clove
  • 2 serrano chiles, minced
  • 1 jar Cheese Whiz (15 oz)
  • 2 tablespoons Andrew Zimmern Mexican Fiesta seasoning blend (available at Walmart, ShopRite and on-line at www.badiaspices.com)
  • 2 tablespoons vegetable oil
  • 1 cup chopped skinless tomato


Preheat the oven to 400 degrees. Combine the whole and crushed cereals, the seasoning mix and the flours. Dip the thighs in melted butter, dredge well in the seasoning/cereal blend, pressing well.  Bake in the oven until brown and crispy, about 30-35 minutes, and serve with cut limes and chile cheese sauce for dipping.

Chile Cheese Sauce

Place the oil in a skillet over medium heat. Add the onions and cook until lightly caramelized, add the chiles and garlic. Cook for a few minutes more. Add the spice mix and tomatoes and cook until pan is ‘dry’. Don’t let the spices burn!

Add the Cheese Whiz and cook, stirring, until it simmers. Stir and cook for a minute more and place in a bowl for dipping the chicken into.

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