Category
Main
Serves
4
Prep
20
Cook
15
Ingredients
200g boneless skinless chicken breasts100 ml milk1 garlic clove crushed1 tbsp fresh lemon juice45g Rice Krispies15g mature Cheddar cheese finely grated1 tbsp grated Parmesan1 egg4 tbsp plain flour3–4 tbsp sunflower oil for fryingsalt and black pepper to season
Instructions
- In a jug add the milk, garlic, lemon, thyme, salt and pepper. Mix together
- Cut the chicken breast into 1.5cm chunks and add to the milk mixture. Place in the fridge and let marinate over night, this will add extra flavour to the chicken
- With a pestle in mortar add the Rice Krisipies, cheddar and parmesan cheese and crush until it forms a powder, season with salt and pepper to taste
- Season the plain flour with salt and pepper on a plate
- Whisk an egg with a little of the milk mixture and place in a bowl
- Take a piece of chicken, shake off any excess mixture. Place in the flour, dunk in the egg and role in the Rice Krispies mixture. Repeat this process till all of the nuggets are coated
- Heat a little oil in a 28cm frying pan, and fry the nuggets for 3 minutes on each side or until gold and crispy
- Once the nuggets are golden, set aside to drain any excess oil, then pop on a baking tray and bake in the oven for a further 5- 8 minutes,Peel one sweet potato and chop into chip shapes, season with salt and pepper and drizzle with oil. Bake in the oven for 20 minutes or until the sweet potatoes are soft
