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Chef Andrew Zimmern shares a guilty pleasure from his household—crispy baked chicken made with Rice Krispies plus a Chile Cheese Sauce made with Cheese Wiz! 

He likes to use a few of his own spice blends in this recipe: French Kiss All-Purpose Seasoning for the chicken and Mexican Fiesta in the cheese sauce (which are available at Walmart, ShopRite and online at but you can also use whatever all-purpose seasoning and Mexican spice mix you have on hand or can find in your local supermarket. 

Pro Tip: To peel a fresh tomato for the cheese sauce, slash the skin of the tomato with a paring knife and drop in a pot of boiling water for about 30 seconds, or more if needed, then remove tomatoes to a bowl of ice water to cool quickly. The skin should look wrinkly and peel off easily.

For another guilty pleasure of Andrew's, check out his recipe for Walking Tacos. And for more guilty pleasures from this episode, check out this Cheesy Salsa Dip, Rach's French Bread Pizza and this hilarious celeb food-fessions video.

Be sure to catch Andrew in select episodes of "Family Dinner" streaming now on Discovery Plus, as part of the Magnolia Network Preview.


For the Chile Cheese Sauce:
  • 2 tablespoons vegetable oil
  • 1 onion, minced
  • 2 serrano chiles, minced
  • 1 clove garlic, minced
  • 2 tablespoons of your favorite Mexican spice blend
  • 1 cup chopped, peeled tomato
  • One 15-ounce jar cheese sauce or spread (Andrew likes Cheese Whiz) 
For the chicken:
  • 1 cup whole Rice Krispies, plus 2 cups crushed
  • 3 tablespoons of your favorite all-purpose herb spice blend
  • 2 tablespoons potato flour
  • 2 tablespoons all-purpose flour
  • 2 pounds boneless skinless chicken thighs
  • ½ cup melted butter 
  • Lime wedges, for serving


Serves: 4 to 5


For the Chile Cheese Sauce, place oil in skillet over medium heat. Add the onions and cook until lightly caramelized. Add the chiles and garlic and cook for a few minutes more. Add the spice mix and tomatoes and cook until pan is 'dry', but don't let the spices burn! Add the cheese sauce and cook, stirring, until it simmers. Stir and cook for a minute more, then place in a bowl for dipping.

For the chicken, preheat the oven to 400˚F.

Combine the whole and crushed cereal, the seasoning mix and the flours.

Dip the chicken in melted butter, then dredge in the cereal mixture, pressing to coat.

Bake on a rimmed sheet pan until brown and crispy, 30 to 35 minutes, and serve with cut limes and chile cheese sauce for dipping.