Do you remember being a kid and wondering in the kitchen around dinner time to check out what your Mom was making and the sheer jubilation you’d feel when you unexpectedly found out it was something you LOVED? When I was growing up I secretly loved it when my Dad travelled for business because it meant when he got home he’d pull out gift-shop trinkets from his suitcase, we could sneak into Mom’s bed at night since there was an open spot, and we also got to have spaghetti for dinner. He didn’t like spaghetti, so as soon as he left, we’d start boiling noodles and we all loved spaghetti night. Another all-time favorite was French Dips, which we always make (and actually still make) with good sliced deli meat instead of our yummy slowcooker version. Chicken Divan is another classic family favorite, but if I had to pick just one- one meal that that I loved and adored, one meal that to this day the smell melts me into a pool of delicious nostalgia, it would undoubtedly be my Mother’s Rice Krispie Chicken.
Looking back I can see this meal is quick, easy, and inexpensive. My Mom probably made it up one day when rummaging through bare cupboards but to us it was magic. Tender juicy chicken is coated with the most buttery, savory topping that’s delicately crispy and soooo delicious.
When I was little my most favorite part of this meal was after dinner when everyone was going back and forth clearing the table and every time we passed by the pan on the counter picking off those little crispy, salty baked-on bits. Because those Rice Krispies are so delicate, they are able to soak up a little butter and turn into the most buttery crunch. It combines with the savory seasonings and the bite of tender chicken and the whole thing is just perfection.
Ingredients Needed
- chicken thighs – boneless, skinless. We recommend thighs over breasts or tenders for this recipe. The goal is fully cooked chicken and a golden, crispy topping. Breasts dry out if cooked past 165°F, so the topping may not finish in time. Thighs stay juicy even when cooked longer, allowing both the chicken and topping to turn out perfectly. Plus, their extra fat makes the coating even better.
- butter
- Rice Krispie cereal
- Lawry’s Seasoned Salt
- lemon pepper
- garlic powder
- onion powder
How to Make Crispy Baked Chicken Thighs
- Preheat oven and prep chicken by trimming excess fat.
- Melt butter in one dish; lightly crush cereal in another.
- Dip chicken in butter, then coat the top with cereal and press gently.
- Place on a baking sheet, season with spices, and drizzle with any leftover butter.
- Bake until chicken is cooked through and coating is golden and crisp.
Storage & Other Tips
- Tip for keeping sogginess at bay: only dip the top side in cereal. My mom only dipped the top to save on calories, but honestly if you dip the bottom as well, it tends to get soggy, so just do the tops. I usually dip the top and then flip it over in my hand and use my fingers to crush on extra cereal and press it into the top. Basically getting in as much cereal as you can on there.
- Measure with your heart: I didn’t provide measurements for the seasonings, because so much of it depends on the size of your chicken. I’ve tried these with a lot of different seasoning combos, and you are certainly welcome to experiment at this point, but my favorite is still our classic family combo: Garlic powder, Lawry’s seasoned salt, lemon pepper, and onion powder.
Frequently Asked Questions
Yes. Moisture is the enemy of crispiness. Pat the chicken thoroughly with paper towels before baking to help the skin get golden and crackly.
We don’t recommend it. Chicken breasts get dry after they are cooked over 165°F, and typically the topping needs more time to finish at that point. Thighs will hold onto their juice and flavor much better when cooked over 165°F.
I’d recommend an oven or air-fryer, around 375°F. Try to avoid the microwave, it makes the skin soggy.
You can prep and season the chicken a few hours ahead and keep it in the fridge. Bake just before serving for the best crispy texture.
Crispy Baked Chicken Thighs
Equipment
Ingredients
- 8 chicken thighs boneless, skinless
- 1 stick butter 8 tablespoons
- rice krispie cereal
- Lawry’s Seasoned Salt
- lemon pepper
- garlic powder
- onion powder
Instructions
- Preheat oven to 400℉.
- Pat chicken dry and use a clean pair of kitchen shears (or a pair of regular scissors that's been washed with soap and hot water- just pop them in the dishwasher after) to trim off any excess fat.
- Melt butter in a shallow dish. Pour several cups of Rice Krispie cereal in a separate dish. Use your hands to very lightly crush the cereal just a few times.
- Dip each chicken piece in butter on both sides and then dip the top side in the cereal. Use your had to press a little more cereal onto the top and then place on a baking sheet.
- When all chicken pieces have been placed on the baking sheet, sprinkle all pieces with each spice (seasoning salt, lemon pepper, garlic powder, and onion powder.) If there is any extra butter in your dish you can gently drizzle it over the chicken.
- Bake for 20-30 minutes, until the chicken reaches an internal temperature of 165℉, and also the cereal is golden brown and crisp.
Notes
- You can make as much or as little chicken as you like! I included measurements on the chicken and butter so you know that I usually use 1 stick per about 8 thighs. When it comes to the cereal and seasonings, it’s not hard to eyeball and the exact amount will vary depending on the size of your chicken pieces.
Questions & Reviews
I get that it’s awesome with dark meat (thighs are my favorite), but my crew just absolutely despises dark meat. I would still like to try this. Cooking time adjustment advice for chicken breasts?
It would depend on the thickness of your chicken, I would just use an intant-read digital thermometer and cook until internal temp reaches 165.
My Mom used to make this when we were growing up, I’m in my 60’s now, only we always put the cereal in a ziploc and crushed them up a bit until it looked like meal then dipped the buttered chicken into them. And we always used bone -in chicken, s&p the pieces, and then baked on a foil covered pan until the coating that is near the chicken gets caramelized, for thighs that’s about an hour to 1.25 hours. and there are so many ways one can tweak this recipe too!
Sue, I’m also in my 60’s and my mom made this chicken exactly as you described! I came in search of an updated recipe but after reading Sara’s recipe and your comments, I’m convinced this is the perfect method regardless of the type of chicken used.
Oh my gracious, this was sooooo good!!! I’m glad you said to only coat the top in the cereal so the bottom isn’t soggy, just flavorful. We will definitely be making these again!
These were so quick, easy, and tasty! I love how the lemon pepper seasoned the chicken and they had a nice crunch. My family loved them, too!
Oh my gosh! We have made this recipe about 3 times in the last month. It is AMAZINGLY TASTY and so easy! Our kids totally devour this, and there are no leftovers. Plus, you can get a pack of 8 chicken thighs at WinCo here in Boise for about $6-$7… so it is TOTALLY budget friendly too! Love it!!!
I knew this would be good based on the reviews but WOW!! I am totally blown away. A new family favorite for sure!! I love all of your recipes though. Your first cookbook taught me how to cook! Thanks for everything!
I cover both top and bottom of the chicken and put it on a rack so air circulates around each piece on a foil lined cookies sheet. That way it doesnt get soggy on the bottom. You can still eat those tasty bits off the filet and you get the extra crust!
I’m excited to try this! It will be easy to make it Gluten Free by using the malt o meal rice krispies. Sometimes it’s hard to find simple GF recipes. Thank you!
We liked this but I thought it was a little salty, next time I won’t use the Lawry’s, just the garlic, onion and lemon pepper. Or maybe it was too salty because I used salted butter?
These turned out alright. I think that the meat could have used being brined first, as the thick parts of the thigh on bottom tasted really plain, almost gamey. My husband wasn’t a big fan of the coating. I liked it. I would say to err on the side of over seasoning. I added way more than I would normally (say if I was roasting plain meat) and it was barely enough. My kids really liked this!
Tried this tonight – I tried both chicken tenders/breasts and thighs. I can’t handle the richness/extra fat of the thighs- but this worked for both types of meat. Actually got a request to “eat it again”. Thanks