Directions:
- Rinse and cut chicken breasts into 2 inch strips.
- Combine flour, salt and pepper in a bowl.
- Combine egg with 1 tablespoon olive oil in a bowl.
- Crush rice chex with a rolling pin in a gallon zip lock bag, leave in the bag.
- Combine 1/4 cup olive oil with 1/4 cup vegetable oil in skillet.
- Pat dry chicken breasts, roll in flour mixture, dip in egg mixture and shake in rice chex.
- Place on a paper towel on a plate and refrigerate for at least 1/2 hour.
- Fry in olive oil and vege oil mixture until golden.
- OR
- Spray a baking pan with canola oil and bake 30 minutes at 350 degrees. Cook for 20 minutes on one side, turn and cook an additional 10 minutes to brown and get crunchy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.12 Kcal (1068 kJ) | ||
| Calories from fat | 203.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.61g | 35% | |
|---|---|---|---|
| Cholesterol | 29.33mg | 10% | |
| Sodium | 271.01mg | 11% | |
| Potassium | 21.52mg | 0% | |
| Total Carbs | 12.02g | 4% | |
| Sugars | 0.33g | 1% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 3.04g | 6% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 1.5mg | 9% | |
| Calcium | 22.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 438.92 Kcal (1838 kJ) | ||
| Calories from fat | 350.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.9g | 35% | |
|---|---|---|---|
| Cholesterol | 50.46mg | 10% | |
| Sodium | 466.26mg | 11% | |
| Potassium | 37.03mg | 0% | |
| Total Carbs | 20.68g | 4% | |
| Sugars | 0.57g | 1% | |
| Dietary Fiber | 2.11g | 5% | |
| Protein | 5.23g | 6% | |
| Vitamin C | 2.4mg | 2% | |
| Iron | 2.6mg | 9% | |
| Calcium | 38mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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