Welcome to the very first recipe from my new instagram series, Tiny Tastebuds, Big Opinions, where I’m sharing the healthy meals my very picky eaters actually ask for again and again. If you’ve ever made dinner only to hear whining and complaining from your kids, I’m with you, and this series is for you. Every recipe has been tested by my toughest food critics (my two boys), and if it earns a spot here, you know it’s a winner.
Episode 1 is these Kid-Approved Rice Crispy Chicken Tenders. These tenders are beloved not only by my kids, but also any adult who’s tried them. They’re crispy, crunchy, perfectly salty, and made with 6 simple ingredients. Instead of breadcrumbs, I use brown rice crisp cereal for an incredibly light but crispy coating that gets golden and crunchy in the pan. Pair it with my Lemon Parmesan Broccoli for a dinner that’s kid-approved and parent-approved.
Why you’ll love this recipe
- Crispy without traditional breadcrumbs
- Family-friendly and picky-eater approved
- Simple pantry ingredients
- Ready in about 30 minutes
- High-protein weeknight dinner
Ingredients
serves 4
2 cups brown rice crisp cereal (I use One Degree Organics or The Real Cereal Co.)
½ teaspoon garlic powder
½ teaspoon onion powder
1 pound thin-sliced chicken breasts, cut into tenders or 1 pound chicken breast tenders
3 eggs, whisked
Avocado oil, for cooking (about ¼ cup, adding more as needed)
Sea salt and pepper
Instructions
- Add the brown rice crisp cereal to a baking dish or quarter sheet pan for easy dipping.
- Mix the cereal together with the sea salt, garlic powder, and onion powder.
- In a shallow bowl, whisk the eggs.
- Dip each chicken tender into the egg, allowing the excess to drip off.
- Press each piece into the cereal mixture, coating both sides well and gently pressing the crisps into the chicken.
- Heat about 2-3 tbsp avoocado oil in a large skillet over medium heat until hot but not smoking.
- In batches, cook the chicken for 3–4 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 165°F. Add more oil as needed to continue cooking the rest of the chicken.
- Transfer to a paper towel-lined plate and season with salt (and pepper, if desired). Serve immediately with ranch, ketchup, or your favorite dipping sauce.
Tips for the Crispiest Chicken
- Make sure the oil is fully heated before adding the chicken. An easy way to test it is to flick a tiny drop of water into the pan. If it immediately sizzles and pops, the oil is hot enough and your chicken is ready to go in.
- Avoid overcrowding the pan; cook in batches if needed.
- Use an instant-read thermometer to ensure the chicken reaches 165°F without overcooking.
The Only Broccoli My Kids Will Eat
Every time I make these chicken tenders, I serve them with this simple Lemon Parmesan Broccoli. It’s become the broccoli recipe my boys actually get excited about.
Heat a drizzle of olive oil in a large skillet over medium heat. Add broccoli florets and sauté for 2–3 minutes. Pour in 1/4 cup water and let the broccoli “steam” for 3–4 more minutes, or until crisp-tender. Season with salt, squeeze fresh lemon juice over the top, and finish with plently of freshly grated Parmesan.
It’s simple and easy and somehow my kids actually eat it.
If your house has tiny tastebuds with big opinions, I hope this recipe earns a spot in your regular dinner rotation. It’s proof that healthy meals don’t have to be complicated, and that with the right recipe, even picky eaters can surprise you. Make sure to follow along and tune into the rest of my series!
