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'Krispie' chicken nuggets



  • 7 ounce boneless, skinless chicken breasts
  • 1 ounce garlic clove, crushed
  • 1 teaspoon fresh thyme leaves or half tsp dried
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon finely grated sharp cheddar cheese
  • 1 tablespoon freshly grated parmesan
  • 1 tablespoon egg


Baking Directions:

Cut the chicken breasts into half-inch cubes (or fingers) and put in a bowl.

Mix together the milk, half cup of milk, the garlic, thyme, lemon juice, 1/4 tsp salt and some black pepper (the mixture will separate a little from the lemon juice but this is OK), and pour over the chicken.

Cover, and leave to marinate in the fridge for 4 hours or overnight.

Put the Rice Krispies in a food processor and whiz for 1-2 minutes, until reduced to fine crumbs (or put in a plastic bag and crush with a rolling pin).

Mix with the Parmesan, Cheddar cheese and paprika.

Transfer to a large plate.

Whisk the egg in a small bowl with the tablespoon of milk.

Mix the flour with a little salt and pepper, and spread out on a large plate.

Remove the chicken pieces from the marinade, shaking off any excess.

Toss in the seasoned flour, then dip in the egg and roll in the Rice Krispie coating.

Put the oil in a large nonstick pan over a medium heat.

Fry the nuggets for 2-3 minutes on each side, until golden and crisp.

Drain on paper towels and let cool slightly before serving.

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