Ree Drummond’s 4-Ingredient Chicken Is Pure Nostalgia

Growing up, I wasn’t allowed sugary cereals for breakfast—Cheerios and Rice Krispies were about as wild as things got. But on special occasions, like sleepovers at my grandparents’ house, the good stuff came out. All the sugary cereal was allowed: Cap’n Crunch, Honey Bunches of Oats, and even my fave, Cinnamon Toast Crunch.

Now that I’m an adult, I can eat all the Cap’n Crunch I want, though I rarely crave it, let alone pour myself a bowl for dinner. So when I came across this Ree Drummond recipe that taps into the nostalgia of sugary childhood breakfast cereal, paired with a dinner staple I regularly make, I was hooked. 

The chicken is coated in flour, then eggs, and finally crushed Cap’n Crunch. Thanks to the breading, these strips are sweet, salty, crispy, and ultra tender. They’re simple enough for a weeknight dinner and fun to serve as an app at a party.

How to Make Ree Drummond’s Chicken Strips

While Ree Drummond’s original recipe calls for chicken tenders, I used what I had on hand: boneless, skinless chicken thighs—my go-to Costco bulk buy. I sliced each thigh in half lengthwise to create evenly sized strips.

I set up a standard dredging station using three shallow bowls: one with flour seasoned generously with salt and pepper, another with two whisked eggs, and a third with crushed Cap’n Crunch cereal. Using the “wet hand/dry hand” method to keep things tidy, I dipped each strip into the flour, then the eggs, and finally into the cereal, pressing gently to help it stick.

Ree’s version calls for deep-frying, but I wasn’t in the mood to smoke out my kitchen. Instead, I air-fried the strips at 350°F for 13 minutes, flipping halfway through. The result? A crunchy, golden crust with just the right amount of sweetness and spice.

These are best eaten hot, fresh out of the fryer basket, with a squirt of ketchup—or for more grown-up taste buds, a side of spicy mayo or tangy mustard.

Simple Tweaks

This recipe is super adaptable, which is part of the fun. I found the strips on the sweeter side, which is unsurprising since they are coated in sugary cereal. Adding a teaspoon of smoked paprika, garlic powder, or even cayenne could do wonders to create a bit more balance. Plus, a more neutral-flavored cereal, like cornflakes, would add crunch without being too sweet. 

If you don’t have an air fryer, you could bake the strips in the oven on a parchment-lined baking sheet at 400°F for 20 minutes, flipping halfway through. Or, if you’re up for a little mess and a lot of crunch, try your hand at deep-frying like Ree initially suggests: heat a few inches of vegetable oil in a heavy pot to 350°F and fry the strips in batches for about 3–4 minutes per side, until golden and cooked through.

Turn this into a meal by serving the strips alongside oven fries, a tangy slaw, or even tucked into a soft bun with pickles and spicy mayo for a fun twist on a chicken sandwich. However you enjoy them, one thing’s for sure—these crunchy, nostalgic tenders are anything but boring.