Bran Chicken Recipe

I absolutely love sharing my favorite things with my friends, and this recipe is no exception! I just made this last night for supper and thought to myself…I need to tell everyone about this! If you like chicken with a little bit of crunch, but don’t want all the fried stuff than I am speaking your language. I cannot wait to hear from you about how much you love it when you try this Bran Chicken Recipe.

As I start thinking about everything you will need for this recipe, it dawned on me that this is one of those recipes that was passed down from my mom, and I do not have measurements. Those of you that have family recipes know what I am talking about. Mom says, add some of this and some of that and then do this, and you are good to go. I am going to do my best to give you measurements, but know you can add more or less of an ingredient if you like.

What you will need:

Chicken Breast (at least 2, cut into strips)
Bran Flakes
Parmesan Cheese
Rosemary
Dry Mustard
9 x 13 Baking Pan
Foil
Gallon size Ziploc baggie
Rolling Pin (optional)

Let’s Get Cooking

The first thing you will want to do is preheat your oven to 350 degrees. While the oven is preheating, cut your 2 chicken breast into strips, making sure they are all about the same size, so they cook evenly. Once you have your chicken strips, go ahead and set them aside, and don’t forget to wash your hands.

Next, measure out 4 cups of Bran Flakes into your Ziploc baggie. Close it up, making sure to let all the extra air escape the bag. Depending on how fine you would like your flakes depends on how you will do the next step. If you want them fine and crumb-like, go ahead and take your rolling pin over the baggie until all the flakes are crushed. If you prefer more crunch and bigger flakes, you can simply crush the flakes with your hands to break up all the big pieces. This is how you will see the flakes in my pictures. I love the crunch, so I let the flakes be a bit bigger.

Once you have your flakes at the consistency you prefer, we can go ahead and add the rest of the dry ingredients. Add 1/2 cup Parmesan Cheese, 1 teaspoon of Rosemary, and 1 teaspoon Dry Mustard to the baggie. Zip the baggie up and give it a good shake to mix all the ingredients.

Now you are ready to coat your chicken. Add 1-3 chicken strips at a time to your baggie and make sure to coat your pieces of chicken with your Bran Flake mixture. Take each piece out and place it in a 9 x 13 baking pan. I use a glass pan and don’t normally spray it, but feel free to give it a little spray if you would like. Once you have coated each piece of chicken, go ahead and use the leftover Bran Flake mixture to cover the chicken in the pan.

Once you are done filling the pan, grab a piece of foil and cover. Bake for 1 hour covered and then uncover and bake for another 5-10 minutes. This helps get a nice crust on the chicken. Now for my favorite part! It’s time to eat and enjoy this delicious recipe.

I hope you enjoyed this recipe as much as I always do. If you would like to print or save the recipe for later here is the PDF version, Bran Chicken Recipe.