“I know: It's called Team Flakes Chicken, yet there is no Team Flakes cereal in the recipe. I actually got the recipe as a young girl back in the '70's from the side of the cereal box, and have been making it ever since. They stopped making the cereal in the mid-1990's (our major loss), but that doesn't mean we can't still enjoy this easy and tasty chicken. I use Special K cereal, or Smart Start, but any cereal flake will do, though I don't care for corn flakes as they get soggy and are too one-dimensional in flavor. The Special K has a nice malt-flavored layer which gives the coating some crunch and offers a nice taste (though I still miss the Team Flakes). This dish is terrific when prepared with chicken tenders and served cold for a picnic (we love it at the Hollywood Bowl before a concert, served alongside a pasta salad), or, as we enjoyed it tonight, fresh from the oven, with pilaf, creamed spinach, and a wedge salad. My favorite aspect is that my family thinks it's fried chicken, and it's just cereal! I made a double recipe so we can enjoy it cold for lunch tomorrow; yum!!”
4 breasts, or 12 strips

Ingredients Nutrition


  1. Line a baking sheet with parchment paper; set aside.
  2. In a shallow pie pan, combine flour, 1/2 teaspoon seasoned salt, and ground black pepper; set aside.
  3. In a second pie pan, beat eggs; set aside.
  4. In a large bowl, toss crushed cereal with remaining 1/2 teaspoon seasoned salt, dried basil leaves, and melted butter.
  5. Chicken breasts can be used whole, or cut into strips (about 3 per breast).
  6. To assemble chicken: Dredge the chicken in the flour mixture and shake off excess.
  7. Next, dip the chicken into the beaten egg.
  8. Coat each chicken piece in cereal mixture and lay on prepared baking sheet.
  9. Bake the chicken in preheated 350 degree oven for 30 minutes, or until juices run clear when chicken is pierced with a knife.
  10. Delicious served hot or cold.

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