Rice krispie chicken nuggets

recipe

Rice krispie chicken nuggets

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Marinating the chicken makes it full of flavour and tender. iVillage.co.uk exclusive offer - Get 20% off the RRP and free UK shipping when buying Annabel's Kitchen: My First Cookbook. Visit www.rbooks.co.uk to purchase your copy and enter the code IVILLAGE at the checkout. (Valid until 1/4/2012)

Ingredients

100 ml milk
1 garlic clove, crushed
1 tsp fresh thyme leaves, chopped
1 tbsp lemon juice
250g chicken breast, skinned and sliced into 2 cm cubes
30g plain flour
1 egg, beaten
45g Rice Krispies
30g parmesan, finely grated
Sunflower oil for frying

Directions

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Put the milk, garlic, thyme and lemon juice into a bowl. Mix together and season. Add the chicken cubes, cover and marinate in the fridge for 4 hours or overnight.
Spread the flour on a plate and beat the egg in a small bowl.
Put the Rice Krispies into a plastic freezer bag. Bash using a wooden rolling pin until you have fine crumbs. Add the cheese to the bag and the seasoning.
Remove the chicken from the marinade. Toss in the flour, then dip in the egg. Add the chicken to the bag and coat in the Rice Krispie mixture until each piece is completely coated.
Heat a little oil in a frying pan – fry the nuggets for about 2 to 3 minutes each side until golden and cooked through.

Source: Annabel’s Kitchen: My First Cookbook