Rice Krispie-Coated Chicken Tenders with Stilton-Sriracha Sauce
Chef John Whaite shares his favorite comfort-food recipes from his cookbook Perfect Plates in 5 Ingredients. He gives cheesecake a coconut and lime twist, makes a spicy dipping sauce for crispy chicken fingers and adds garlic and gooey, melty cheese to Ha
Nathan Congleton / TODAY
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Rating:
3.7802198 (91 rated)
Servings:
4

The idea of coating chicken in breakfast cereal may seem fairly childish, but actually the results are so pleasing. And besides: Cornflakes are used a lot for coating chicken, so I refuse to be embarrassed by this recipe. With the pungent and piquant dip, this is such a comforting treat.

Swap option: For a lighter version, try roasting the coated chicken tenders at 400°F for 25 minutes, but they won't be as dark or as crispy.

Ingredients

    • 1¼ pounds boneless, skinless chicken breast tenders (or just cut 1¼ pounds boneless, skinless chicken breasts into smaller pieces)
    • 1¼ cups buttermilk, divided
    • Flaky sea salt
    • Freshly ground black pepper
    • 6 cups Rice Krispies cereal, crushed
    • Oil, for frying
    • 8 ounces blue Stilton cheese, room temperature
    • 1/2 cup Sriracha chili sauce

Preparation

For the chicken:

1. In a mixing bowl, combine the chicken tenders with 1/2 cup of the buttermilk so that each piece is very well coated. Cover with plastic wrap, and refrigerate for one hour (or leave it overnight if you can, as the chicken will then be incredibly tender).

2. Add a generous pinch of salt and pepper to the chicken bowl, mixing well, then dredge each piece of chicken through the Rice Krispies until very well coated.

3. Pour 1/2-inch (depth) of oil into a deep-sided skillet or sauté pan, and heat over medium-high heat. Once the oil is hot, add the chicken tenders, and fry for a few minutes on each side, until golden brown and cooked through (if they darken a little too quickly, your oil is too hot, so turn down the heat).

4. Place the cooked pieces onto a plate lined with a couple of layers of kitchen towels to drain off the excess oil.

For the sauce:

Put the remaining buttermilk into a food processor with the Stilton cheese and sriracha, and process until smooth.

To serve:

Allow the chicken tenders to cool just until you can manage to gobble them up without burning your mouth, then serve with the sauce for dipping.

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Rice Krispie-coated chicken tenders, cheesy potatoes: 5-ingredient plates

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