1whole cooked rotisserie chicken(from your favorite grocery store)
1cupcrushed rice crispy cereal
Cut the rotisserie into pieces separating the drumsticks, thighs and breasts (in half, if desired, for even portions).
In a flat dish, beat the egg and set aside.
In a large sealable bag, mix the herbs, spices, flour, and crushed cereal.
In a cast iron skillet, add the oil and heat until 350°F.
Dip the chicken pieces in the egg. Add one piece at a time to the bag with seasonings. Shake and squeeze chicken to coat all sides with seasonings and cereal mixture.
Carefully place chicken in the skillet and adjust heat to maintain at least 300°F.
Leave chicken alone for at least 2 minutes. When the crust has bonded with the chicken, flip the chicken pieces.
Place onto a wire rack to cool. Serve immediately.
Pro-tip: For the oil temperature - use a thermometer or surface scanner thermometer. If you don't have one, test by throwing in a little of the breading. It should sizzle right away, but not burn quickly.