Crispy cheddar baked chicken

Crispy cheddar baked chicken


Happy Friday! I spent most of last night making a cheesecake. But that’s OK because the weekend is just around the corner and I can repay some of my sleep debt then.

We had this crispy cheddar baked chicken this week, and even though it seems like there are a lot of steps, it’s relatively quick and easy to throw together.

I have a certain soft spot for recipes that don’t require me to stand over a stove, also.

This dish — adapted from Happy Life, Happy Wife — uses the traditional flour and egg dipping for chicken, but the final coat of “breading” is a combination of Rice Krispies cereal, Shake ‘n Bake Extra Crispy seasoning and cheddar cheese, which makes the chicken crispy and cheesy — two things I love in life.

I started by preparing my assembly line.

In the first bowl, I combined flour, salt, pepper and garlic powder.


Then I whisked together an egg and some milk.


And finally, the delicious part: Rice Krispies cereal, shredded cheddar cheese and a pouch of Shake ‘n Bake Extra Crispy seasoning.


I dredged each of my boneless, skinless chicken thighs in the flour, dipped it in the egg mixture and then pressed it into the Rice Krispies mixture, heavily coating both sides. All the chicken thighs went into an 8-inch by 8-inch baking dish, in which I had previously melted butter.


This dish baked in the oven for about 45 minutes, until the outside was slightly brown the cheese had melted and the chicken was cooked through. (With dark meat, like chicken thighs, it’s a little harder to see if the chicken is cooked through, but cut into the thickest part of a piece and focus in on the texture of the chicken. If it’s still rubbery, it needs to go back in the oven for a few more minutes.)



CRISPY CHEDDAR BAKED CHICKEN (adapted from Happy Life, Happy Wife):
1/4 cup butter
1/2 cup flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 egg
1 tablespoon milk
1 cup shredded sharp cheddar cheese
1 pouch Shake ‘n Bake Extra Crispy seasoning
1 cup Rice Krispies cereal
6 skinless, boneless chicken thighs

Preheat the oven at 375 degrees. Melt butter in microwave-safe 8-inch by 8-inch square baking dish.

Create a chicken assembly lines with three separate bowls. In the first bowl, stir together the flour, salt, pepper and garlic powder. In the second bowl, whisk the egg and milk together. In the final bowl, combine the cheese, Shake ‘n Bake and cereal.

Dredge each chicken thigh in the flour, then dip in the egg and then press it in the cereal. Don’t be afraid to really press the cereal mixture into both sides of the chicken. Transfer the chicken into the baking dish.

When all chicken is coated, bake at 375 degrees for 35 to 45 minutes, depending on the thickness of your chicken.

Printable recipe here.

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  1. THIS IS AWESOME! Baked breaded chicken is the one staple I can make, but I really want to try your recipe because it looks delicious. I made chicken last night and used just plain breadcrumbs – could I substitute breadcrumbs in for the shake and bake or would you recommend sticking with the shake and bake? I also cooked the chicken (I used boneless breast filets although I much prefer thighs) for about 25 minutes at 400 degrees – that’s the duration and temperature I usually use, but I’m not sure if it’s sufficient. Instead of using salt and pepper in the flour mixture I used paprika, but I’d really like to try the salt and pepper combo. Also, I usually bake the chicken on a foiled lined cookie sheet, but does the baking dish work better?

    P.S. I made your roasted parmesan green beans last night! They came out really well but next time i will use fresh green beans instead of defrosting frozen beans and I will use fresh cheese that I shred myself.

    • Jewels Phraner says:

      Thanks Jen!

      I would use the Shake ‘n Bake instead of bread crumbs, because of their consistency. I think the breadcrumbs would all fall to the bottom of your bowl of cereal and cheese and wouldn’t get on the chicken very much. I also think that the Shake ‘n Bake packs more flavor. If you’re not into the Shake ‘n Bake because of the preservatives, you might be able to get away with a mixture of crushed up corn flakes and dried minced onion and dried minced garlic, and adding that to the Rice Krispies and cheese.

      I think your timing and temperature would probably work well, but it might have to cook for a little longer. Chicken thighs take a little longer to cook than chicken breasts, but there really wasn’t much danger of the coating burning or anything, so hotter would be fine, I think.

      I thought the baking dish worked, only because of the melted butter. I think it really made the chicken taste delicious.

      The parmesan green beans are one of our favorites! You can buy already-trimmed fresh green beans at the store, instead of having to trim them yourself. I usually find them near the baby carrots. :)

      • Thank you for all the feedback, it’s really helpful! The better prepared I am to cook, the less reluctant I will be to cook. :)

        I love all your chicken recipes. This one looks so yummy – I do love breaded chicken but I am bored making it the same way every time.

        I make green beans a lot, so I want to try all your different versions for variety. Thanks for the grocery store tip, that will help a bunch!

  2. Glad you liked it! :)

  3. Jewels Phraner says:

    Delicious! Thanks for sharing the recipe!


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