Crispy Rice Chicken

This is a freezer-friendly recipe and a crowd pleaser.

5-6 pounds of chicken (I use chicken breasts to for a healthier option; however, you can also use fresh fryer parts of chicken.)
2 eggs, beaten
1 cup water
3 cups of crispy rice cereal, coarsely crushed (You can use other coatings as well. Crushed pretzels make a delicious crust for the chicken. For a Southwestern flare, coat chicken in crushed tortilla chips)
1 tsp. of garlic powder
1 tsp. salt
tsp. of pepper

Beat egg and water together in a bowl. Put cereal crumbs into another bowl and mix in with the garlic powder, salt and pepper. Dip the chicken in the egg mixture and then roll it in the crumb mixture until all the sides are evenly coated. Place chicken on a cookie sheet and put in the freezer for an open freeze; freeze just until the coating is frozen onto the chicken. This helps the breading stay on the chicken. Remove chicken from sheet, divide it into however many servings you want, and then place in freezer bags. To serve, thaw the chicken, put in spray-treated or foil-lined baking pan, and bake uncovered at 350° for an hour. Serve with bread and salad or steamed vegetables.