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Homemade Chicken Nuggets

Ingredients

  • 7 ounces boneless, skinless chicken breast
  • 1/2 cup milk, plus 1 Tbsp
  • 1 garlic clove, crushed
  • 1 tsp thyme
  • 1 Tbsp lemon juice
  • salt and pepper
  • 1 1/2 cups Rice Krispies
  • 2 Tbsp finely grated Cheddar
  • 1 Tbsp grated Parmesan
  • 1 egg
  • 1/4 cup flour
  • 3-4 Tbsp canola oil

Instructions

  1. Cut chicken into 1/2 inch cubes and place in a medium bowl.

  2. Mix together 1/2 cup of milk with garlic, thyme, lemon juice, 1/4 tsp salt and some pepper. Pour over chicken. Cover and marinate in the fridge for 4 hours or overnight.

  3. Put Rice Krispies in food processor and whiz until fine crumbs. Add cheeses with a little salt and pepper, whiz to combine. Transfer to a large plate.

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

  5. Mix flour with a little salt and pepper and spread onto a large plate.

  6. Remove chicken pieces from marinade, shaking off excess. Toss in seasoned flour, then dip in egg, and finally roll in Rice Krispie coating.

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

Oven Method

  1. Alternately, preheat the oven to 400F. Reduce the oil to 2 Tbsp, and add 1 Tbsp oil to Rice Krispies crumbs in food processor. Grease baking sheet with remaining Tbsp oil. Coat chicken as directed above and put on baking sheet. Bake for 15 minutes until cooked through, turning halfway.

Recipe Notes

Recipe credit to Annabel Karmel's Top 100 Finger Foods page 77.

*May be frozen. Put uncooked, coated chicken on a baking sheet lined with plastic wrap, freeze until solid, then transfer to a freezer bag. Cook directly from frozen, either on the skillet or in the oven. Add 1 minute of extra cooking time for frying and 3-4 minutes for baking.