I have used this method to create chicken nuggets, crispy chicken pieces and even Japanese Katsu chicken curry with whole chicken breast fillets using Panko bread crumbs instead of breakfast cereal and pouring over Japanese golden curry sauce, serving with sticky rice.
- 2-3 large handfuls of rice krispies
- a jar of any sort of mayonnaise (I use low fat)
- around 400g of chicken e.g. mini fillets work well
- a greased baking sheet
Preheat the oven to 200C.
Roughly crush the Rice Krispies with your hands – do not use a food processor as they need to be lumpy!
Put the Rice Krispies and mayonnaise in separate bowls.
Coat the chicken in the mayonnasie and leave it for about half an hour.
Remove the chicken and roll it in the crushed Rice Krispies.
Put the chicken on the greased baking sheet and bake in the oven for around 40 minutes.
The mayonnaise keeps the chicken juicy and the coating goes a crispy golden brown. You can season the coating with salt and pepper, garlic powder, paprika etc before rolling the chicken in it if you want.