Chicken breast, cut into thin chunks (no more than 1/2 inch thick, so they cook thru quicker)
4 eggs
2 tablespoons Italian Dressing
1 cup rice flour
Corn chex, crushed
Grated Parmesan cheese
1tablespoon oil ( any kind, canola, olive, peanut, coconut...)
3 bowls
Heat pan on medium high with oil in it.
In bowl 1, beat eggs and Italian dressing.
In bowl 2, put in rice flour and salt and pepper to taste.
In bowl 3, crushed corn chex. (I used a small food processor, but you could just put them in a baggy and smash with a rolling pin!). Grate Parmesan and mix into chex.
Put the chicken in the egg mixture, then flour, back to the egg, then the chex, and into the pan.
Cook until juices run clear and there's no pink. Do not flip these back and forth more than a few times, or else the batter falls off. I used tongs to flip these.
The chex give a good crisp. And I love that they aren't deep fried, it keeps them much more light.
Kate was in heaven, she and Bridget ate about 1/2 the batch, which is pretty impressive for such little girls! We'll be making these again soon.
(sorry I didn't take the picture of the 3 bowls until we were almost done).
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