Crispy Ranch Chicken

2 cups crispy rice cereal
1/2 cup grated Parmesan cheese
1 envelope (1 oz.) ranch salad dressing mix
2 egg whites, beaten
8 skinless, boneless chicken thighs (about 5 ounces each)

Preheat oven to 350°F. Spray a large baking sheet with nonstick cooking spray. Combine the rice cereal. Parmesan and ranch salad dressing mix in a large bowl.

Place beaten egg whites in a medium bowl. Dip each chicken thigh in the egg whites and then in the cereal mixture to coat evenly.

Arrange the coated chicken on the prepared baking sheet. Bake until golden and juices run clear when chicken is pierced with a knife, 20-25 minutes. Serve hot.

Makes 4 servings


Helpful Tips

For a buttery taste, drizzle 1/4 melted butter over chicken before baking

Mix 'n' Match

For a different texture and flavor in the coating, substitute crushed corn flakes for the rice cereal in Step 1