Annabel Karmel offers an essential guide to feeding babies, toddlers and families with a collection of homemade recipes for babies, children and mums.
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
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.