Crispy Chicken Nuggets

It will be hard to go back to store-bought nuggets after you've tasted these. You can skip the marinating stage if you don't have time, but it does add a delicious flavor to the chicken.

Ingredients

Directions

1. Cut the chicken breasts into 1/2 inch cubes and put in a bowl. Mix together the 1/2 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 okay), and pour over the chicken. Cover, and leave to marinate in the fridge for 4 hours or overnight.
2. Put the Rice Krispies in a food processor and whiz for 1 to 2 minutes, until reduced to fine crumbs. Mix with the parmesan, cheddar cheese, and paprika (if using). 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 separate large plate.
3. Remove the chicken pieces from the marinade, shaking off any excess. Toss in the seasoned flour, then dip in the egg mixture, then roll in the Rice Krispies coating.

4. Put the oil in a large non-stick pan over medium heat. Fry the nuggets for 2 to 3 minutes on each side, until golden and crisp. Drain on paper towels and let cool slightly before serving.

   Recipe Tip: To freeze, put uncooked, coated chicken cubes on a baking sheet lined with cling wrap. Cover with more cling wrap and freeze until solid, then transfer to a re-sealable box or freezer bag. Cook direct from frozen, adding 1 minute extra cooking time for frying.