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Prep Time 30 mins
Total Time 1 hr

Honey Bunches of Oats Cereal "Fried" Chicken Breasts


What's better than fried chicken? "Fried" chicken breasts made with one of your favorite cereals, Honey Bunches of Oats®! This unique twist on fried chicken is brined and breaded with cereal, buttermilk, and other yummy seasonings. It's too good not to try!

Honey Nut Shredded Wheat fried chicken recipe



  • 1 gallon cold water
  • ¾ cup kosher salt
  • ½ cup honey
  • 10 bay leaves
  • 6 cloves garlic smashed but not peeled
  • 2 tablespoons black peppercorns
  • 1 tablespoon mustard seeds
  • 2 teaspoons celery seeds
  • 2 rosemary sprigs
  • 1 small bunch parsley
  • 1 small bunch thyme
  • 3 lemons (zest and juice)


  • 3 pounds chicken breasts, boneless and skinless (about four breasts)
  • 1 cup all-purpose flour
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground pepper
  • 2 cups buttermilk
  • 1 egg
  • 4 cups Honey Bunches of Oats® Honey Roasted cereal (ground to resemble coarse bread crumbs)
  • 1 tablespoon unsalted butter melted


Brine Chicken:

  1. In a stockpot, mix together ingredients for brine. After zesting and juicing the lemons, add the lemon carcasses to the brine. Simmer brine, stirring frequently, until salt and honey have dissolved. Remove from heat and allow to cool. Add portioned chicken breasts to cold brine. Cover and refrigerate overnight.

Make Chicken Dredge (Batter):

  1. Add Honey Bunches of Oats cereal to work bowl of food processor fitted with blade. Pulse on/off until cereal resembles very coarse breadcrumbs. In a large bowl, mix together flour, Honey Bunches of Oats cereal and all dry seasonings. Mix well to combine. Whisk together buttermilk and eggs. Melt butter in microwave or in a small pan on the stovetop.

Dredge Chicken with Batter:

  1. Prepare a baking sheet with parchment or a silpat (silicone baking mat). (A shallow baking pan coated with cooking spray will also work.) Remove chicken from brine. Wipe off any residual herbs and spices. Lay on a plate or baking sheet. Working one at a time, dredge chicken breast in egg mixture. Remove from mixture, letting excess drip off, then dredge in cereal mixture. Press to adhere. Repeat process again with same breast, so it is double coated. Place double-coated chicken breast on prepared baking sheet. Continue process with each chicken breast.
  2. Arrange chicken breasts on baking sheet so they are not touching. Drizzle or lightly brush each breast with melted butter. Season lightly with salt and pepper. Bake at 350°F until chicken is tender not pink, and juices run clear, about 20-25 minutes.
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