Crispy Brown Rice Chicken Fingers
Serves: 6 servings
  • 1½ cups buttermilk
  • 2 tablespoons Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 pounds boneless, skinless chicken breasts
  • Olive oil cooking spray
  • 5 cups (6.5 ounces) crisp brown rice cereal
  • ¼ cup butter, melted
  1. Whisk together the buttermilk, Dijon, salt, and pepper.
  2. Cut each chicken breast lengthwise into 3 or 4 strips and place in the buttermilk mixture. Marinate in the fridge for a minimum of a few hours or overnight.
  3. Preheat the oven to 400 degrees and spray two baking sheets with olive oil cooking spray (or line with silicone baking mats).
  4. Process the crisp brown rice cereal in a food processor until it looks like coarse bread crumbs. (See notes.) Do NOT process to a fine powder. There should be some bigger pieces of cereal still intact. Stir in the melted butter and combine thoroughly.
  5. Coat each piece of chicken with the rice cereal mixture, pressing it into the meat. Place on the baking sheets. Bake for 20 minutes.
If you don't have a food processor place the crisp brown rice cereal in a sealed zip- lock bag and crush it with your hands, a rolling pin or other some other object, until it resembles coarse bread crumbs.
Recipe by Queen of My Kitchen at