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Crunchy Orange Chicken Strips

Take a first piece for the crunch. Take a second for the sweet, spicy orange flavor. Also, try substituting apricot nectar for the orange juice and apricot jam for the marmalade. —Nicole Filizetti, Stevens Point, Wisconsin
  • Total Time
    Prep: 20 min. + marinating Cook: 35 min.
  • Makes
    6 servings


  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch-thick strips
  • 2/3 cup plus 1 tablespoon orange juice, divided
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 2 large eggs, lightly beaten
  • 4 cups Rice Krispies, slightly crushed
  • 3 tablespoons olive oil
  • 1/3 cup orange marmalade
  • 2 tablespoons honey


  • Toss chicken with 2/3 cup orange juice; refrigerate, covered, 1-4 hours.
  • In a shallow bowl, mix flour and seasonings. Place eggs and Rice Krispies in separate shallow bowls. Dip chicken in flour mixture to coat both sides; shake off excess. Dip in eggs, then cereal, patting to help coating adhere.
  • In a large skillet, heat oil over medium-high heat. Add chicken in batches; cook until golden brown and chicken is no longer pink, 5-6 minutes per side. Drain on paper towels.
  • Wipe skillet clean if necessary. In same pan, mix marmalade, honey and remaining orange juice; cook and stir over low heat until slightly thickened. Add chicken; heat through, turning to coat. Serve immediately.
Nutrition Facts
1 serving: 357 calories, 11g fat (2g saturated fat), 125mg cholesterol, 375mg sodium, 37g carbohydrate (19g sugars, 0 fiber), 27g protein.

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