Delicious, versatile chicken nuggets that the whole family will enjoy. They're great for dinners, lunches and picnics and a winner at kids parties.
The nuggets can be frozen but it's best to do this before cooking them. Lay the nuggets on a tray covered with cling film, fold the cling film over the nuggets and place in the freezer until solid. Transfer the frozen nuggets to freezer bags. Cook from frozen as below but for an extra 4-5 minutes.
Preparation Time: 10 minutes plus optional 4 hours marinating time
Cooking Time: 15 minutes
Makes: 4 servings
Ingredients 200g chicken breast
1 glove crushed garlic
1 tsp mixed herbs
50g Rice Krispies
15g mature cheddar cheese, finely grated
2 tbsp grated Parmesan cheese
4 tbsp flour
Black pepper to season
2 tbsp oil
Pre heat oven to 200C or 180C for fan ovens. Grease a baking tray with a tablespoon of oil.
Mix the milk with the garlic, mixed herbs and a little black pepper.
Cut the chicken breasts into 1.5cm chunks, trying to keep them roughly equal and then place them into the milk mixture.
Cover the mixture and marinate in the fridge for 4 hours. You can reduce the time or skip if in a hurry but the marinade does add a lovely flavour and tenderness to the chicken.
Put the Rice Krispies and cheeses in a food processor and whizz them into fine crumbs.
Add a tablespoon of oil to crumbs and whizz for a minute to combine evenly and then transfer to a plate or bowl.
Place the egg in a shallow bowl and lightly beat it.
Put the flour into a shallow bowl and season with a little pepper.
Drain the chicken pieces from the marinade and gently squeeze off the excess.
Roll each piece of chicken in the flour, dip into the egg and then evenly coat in the Rice Krispie crumbs.
Place the coated chicken pieces on the greased baking tray and then cook for 15 minutes, turnning half way through.
You can try adding different flavours to the marinade such as a splash of Tabasco or lemon, half a tea spoon cayenne or paprika or a finely chopped chilli.