Snap Crackle Pop Chicken Bites

…And just like that, the summer’s over (well, not really, but you know what I mean) and everyone’s shot out of a cannon back into regular life😘 We’re all feeling the jolt, right? Which in my mind, means we need to dig down and find that happy-go-lucky, childlike fun more than ever. So say hello to these very joyous and adorable, kid and adult approved Snap Crackle Pop Chicken Bites! I promise they’ll work wonders against those back-to-work, back-to-school blues!!

Guys, these little nuggets are covered all over with crushed Rice Krispies!! Doesn’t that sound magical?!! I mean hasn’t this cereal that floats and makes popping noises always been one of your absolute favorites?!!! I know it has for me, so finding out that they make such a yummy coating, is so thrilling and a bit of a personal triumph.

I mean coating chicken in cornflake crumbs has long been a “thing” but as a mom who’s been on a life long quest to find new things to do with skinless, boneless chicken breasts discovering that my favorite cereal can make chicken new again?!!! Woo-hoo!! (I seriously need to get out more!)

Plus, they come together in a snap…crackle, pop (had to go there, sorry!)

After soaking the chicken in a little buttermilk to soften them up, you simply coat them in some seasoned semi-crushed Rice Krispies, drizzle with a little oil and bake.

What emerges are golden, irresistible, crunchy-on-the-outside, tender-on-the-inside little bites that are super delicious and SO MUCH FUN (our major goal here, right?).

They’re perfect on their own or as a vehicle for your favorite dipping sauce!

Comforting, easy and guaranteed to usher in a at least a few 😁😁😁!!!! Hang in there!!

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Snap Crackle Pop Chicken Bites

Makes 6 servings

It’s not absolutely necessary to have a food processor for this, but it makes it a lot easier.

Prep Time: At least one hour for chicken to soak (and up to 24), plus time to coat chicken bites; Bake Time: 20-25 minutes

Ingredients

• ½ -¾ cup buttermilk, well-shaken (you may need more or less, depending on the depth of your bowl)

• Kosher salt and black pepper

• 2 pounds skinless, boneless chicken cutlets cut into bite-sized chunks

• Garlic powder

• At least 6 cups Rice Krispies (or some other puffed rice cereal)

• Olive oil

• Ketchup, mustard or this favorite dipping sauce (optional)

The Recipe

1. Place the buttermilk in a medium bowl and add a pinch of salt and pepper. Whisk together. Add the chicken bites and stir to coat, so that the chicken is submerged. Cover and chill in the fridge for at least 1 hour and up to overnight.

2. Place the Rice Krispies in the bowl of a food processor fitted with the metal blade and pulse the cereal until it’s mostly ground up but with some puffs still intact (if you don’t have a food processor, you could smash then in a resealable bag too). Place the crumbs in a large bowl, season with a pinch or two of salt, pepper and garlic. This can be done right before you’re ready to bake or even a day or two ahead and stored in an airtight container.

3. When you are read to bake, preheat oven to 375ºF and line a large rimmed baking sheet with parchment paper. Set aside.

4. Remove the chicken from the fridge, drain the little bites and dredge them in the cereal mixture, transferring to the prepared pan as you go. Drizzle the tops with a little olive oil and bake for 10-12 minutes, then turn and bake again for another 10-12 minutes, until bites are golden brown and entirely cooked through.

5. Serve immediately as is or with any dipping sauce of your choice.

Enjoy!

Note: Recipe very loosely adapted from Perfect Plates in 5 Ingredients by John Whaite. I kind of just used the Rice Krispies idea as a jumping off point, but gotta give the guy his credit for a fun concept!