Mom.me

Sometimes magic can happen when the cupboards and fridge yield odds and ends.

Inspiration occurred during breakfast, as I went to pour a bowl of Special K with Red Berries. All that was left was about a cup of the crumbled remnants of flakes, and no strawberries. Not ideal for breakfast, but perfect for dinner.

I used the cereal as a breading for chicken breasts that soaked in low-fat buttermilk for a few hours. The results were crispy, slightly sweet chicken strips that were sinfully delicious. And a great use of the bottom of the cereal box.

Chicken strip surprise

Prep time: 4 hours inactive, 10 minutes active
Cook time: 10 to 12 minutes
Serves: 4
Notes: While this recipe calls for Special K, any kind of flake cereal is fine, including Frosted Flakes or Corn Flakes.

Ingredients
2 large chicken breasts, cut lengthwise into strips
1 1/2 cup low-fat buttermilk
1 1/2 cups Special K cereal
1/2 teaspoon salt
3 tablespoons canola oil

Instructions
Place chicken and buttermilk in a large zip-top bag and seal. Shake around and refrigerate for about four hours.

Crumble the cereal into small shards either in the cereal bag or in a zip-top bag. Place cereal in a medium bowl. Coat the chicken in the cereal, pressing the cereal into the chicken so it adheres.

Heat the oil in a large skillet over medium high heat. When oil is hot, place chicken in skillet and cook for about four to five minutes per side, until the chicken is cooked through and no pink is showing. Let cool slightly and serve alongside honey mustard or ketchup if desired.