Perfect party food.


  • 200g boneless skinless chicken breast
  • 100 ml milk (plus one tbsp for dipping)
  • 1 garlic clove (crushed)
  • 1 tsp fresh tyme leaves
  • 1 tblsp fresh lemon juice
  • 25 g rice krispies
  • 15 g mature cheddar (finely grated)
  • 1 tblsp freshly grated parmesan
  • 1 egg
  • 4 tblsp flour
  • 3-4 tbsp sunflower oil (for frying)
  • salt and black pepper (to season)


  • Cut the chicken breasts into 1.5 cm cubes and put in a bowl. Mix together the milk, garlic, thyme, lemon juice, ¼ tsp salt and come black pepper (the mixture will separate a little from the lemon juice but this is ok), and pour over the chicken.
  • Cover, and marinate in the fridge for 4 hours overnight.
  • Put the Rice Krispies in a food processor and whiz until reduced to fine crumbs.
  • Add the cheeses plus salt and pepper to taste, and whiz to combine.
  • Transfer to a large plate.
  • Whisk the egg in a small bowl with a tablespoon of milk. Mix the flour with a little salt and pepper, and spread out on a large plate.
  • Remove the chicken pieces from the marinade, shaking off any excess.
  • Toss in the seasoned flour then dip in the egg and roll in the rice Krispie coating.
  • Put the oil in a large on stick pan over a medium heat. Fry the nuggets for a 2-3 minutes each side until golden and crisp. Drain on kitchen paper and cool slightly before serving.

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