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Wheaties™ Crusted Chicken

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by: TBSP Kari
Updated Sep 20, 2016
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You really have to try this quick and easy chicken recipe. Your kids will get a kick out out of this twist on eating breakfast for dinner. Or they may groan and roll their eyes.

Wheaties™ Crusted Chicken

  • Prep Time 10 min
  • Total 40 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 2 cups Wheaties™ cereal
  • 1 1/2 cups Chex Mix™ Snack
  • 1 large egg
  • 1 cup milk
  • 1 cup all purpose flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 2 lbs chicken breast cut into 1 oz pcs
  • 1 amount veggie oil for frying

Instructions

  • Step 
    1
    Roughly grind the cereals and set aside (the kids like this part).
  • Step 
    2
    Beat the egg w/the milk and set aside.
  • Step 
    3
    Stir in the flour, onion & garlic powder, black pepper.
  • Step 
    4
    Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour.
  • Step 
    5
    Dip into the egg wash, coating well, then dip into the cereal mixture, coating well.
  • Step 
    6
    Heat oil in a large heavy skillet to 325° F, Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.
  • Step 
    7
    Drain and serve immediately to cheers and smiling faces.

Nutrition

660 Calories
24g Total Fat
52g Protein
59g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
660
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
165mg
56%
Sodium
430mg
18%
Potassium
490mg
14%
Total Carbohydrate
59g
20%
Dietary Fiber
4g
16%
Sugars
7g
Protein
52g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
50%
50%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 6 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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