Rice Krispie Chicken
1 boneless skinless chicken breast (or 2 small thighs)
3 cups crushed rice krispies (regular or gluten free)
Buttermilk to cover chicken pieces
Pepper, salt and thyme to taste
Cut chicken breast in four pieces lengthwise. Pound with flat side of meat mallet to ⅛ inch thick. Put in shallow plate and cover with buttermilk. Refrigerate for at least one hour or overnight. Meanwhile pulse rice krispies in food processor till coarse crumbs. Add the seasonings and mix together.
Remove chicken from buttermilk, shake off excess and dip in crumbs. Brown in hot oil over medium heat for 2 minutes on each side. Place on a sheet pan covered with foil or parchment paper. Brown any remaining pieces. Bake in 400° for 8 minutes turning once if desired.