Krispie Chicken Nuggets


It will be hard to go back to shop bought frozen nuggets after you have tasted these. You can skip the marinating stage if you don’t have time, but it does add a delicious flavour to the chicken. Frying the nuggets gives the best results but the oven method also works. Adding a little oil to the crumbs helps the baking quite a lot. You can vary the marinade flavourings, for example use 1/2 tsp dried oregano or thyme, and add paprika, cayenne or Tabasco sauce if you like a bit of spice.

Chicken Nuggets
20 minutes plus 4 hours marinating time (optional)
12 minutes
Best for
4 portions
Suitable for freezing


  • 200g boneless skinless, chicken breasts
  • 100 ml milk, plus 1 tbsp for dipping
  • 1 garlic clove, crushed
  • 1 tsp fresh thyme leaves
  • 1 tbsp fresh lemon juice
  • 45 g Rice Krispies
  • 15 g mature Cheddar cheese, finely grated
  • 1 tbsp grated Parmesan
  • 1 egg
  • 4 tbsp plain flour
  • 3–4 tbsp sunflower oil, for frying
  • salt and black pepper, to season

Conversion chart


  1. Cut the chicken breasts into 1.5 cm cubes and put in a bowl.
  2. Mix together the milk, 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 OK), and pour over the chicken.
  3. Cover, and leave to marinate in the fridge for 4 hours or overnight (optional).
  4. Put the Rice Krispies in a food processor and whiz for 1–2 minutes, until reduced to fine crumbs.
  5. Add the cheeses, plus salt and pepper to taste, and whiz to combine. Transfer to a large plate.
  6. Whisk the egg in a small bowl with the tablespoon of milk.
  7. Mix the flour with a little salt and pepper, and spread out on another large plate.
  8. Remove the chicken pieces from the marinade, shaking off any excess. Toss in the seasoned flour then dip in the egg and then roll in the Rice Krispie coating.
  9. Put the oil in a large non-stick pan over a medium heat. Fry the nuggets for 2–3 minutes each side, until golden and crisp. Drain on kitchen paper and cool slightly before serving.

To oven cook:

  1. If you would like an alternative to frying, pre-heat the oven to 200ºC/ 400ºF/Gas 6/Fan 180ºC. Reduce the oil to two tablespoons. Add one tablespoon to the Kellogg's Rice Krispie crumbs with the cheese and whiz to combine evenly (you may need to stop and stir a couple of times as the oil can clump a bit).
  2. Grease a baking sheet with the remaining tablespoon of oil. Coat the chicken (as above) and put on the prepared baking sheet.
  3. Bake for 15 minutes, turning over half-way through.

To freeze put uncooked, coated chicken nuggets on baking sheet lined with clingfilm. Cover with more clingfilm 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 and 3-4 minutes extra for baking.


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  • Made these tonight for my two year old, but without the salt. I added a sprinkle of paprika to the crumb mixture and oven baked. He loved them! Previously he had been eating Waitrose breaded chicken pieces as a slightly better alternative to Birdseye, but will now make sure I stick to these! On maternity leave at the moment with my two month old so trying to get into the habit of cooking and freezing ready for when I go back to work in June so doubled the recipe and have popped the rest in the freezer. Perfect

    17 Jan 2016

  • I love this recipe. It is absolutely the best nuggets I’ve ever had and more than my daughter I love it myself. :-) N I’ve tried both fry and bake option, works great for me.

    12 Aug 2015

  • This works well but as the recipe is stated is not good for children-there are 3 places where it is suggested salt is added, if you are making this for 9-12 month olds you should NOT be adding any salt.

    26 Jul 2015

  • Can you put cooked chicken nuggets in freezer?

    07 Apr 2015

  • Great recipe, cooking them for the first time, are the nutritional values for these anywhere on this site? Thanks

    08 Sep 2014

  • Great recipe, have only tried the fried method, so am trying the baking method tonight. Not bought nuggets or goujons for years now. I add some more herbs to the adult breadcrumbs when I make them just for us. Chives and oregano or some Cajun spice mix for spicy version.

    02 Sep 2014

  • I love this recipe! I make a huge batch and freeze for up to 3 months - the same as fresh chicken breasts. They weren’t really lemony, just had a gentle zing - they were delicious! As one of my twins has an egg allergy though, when it gets to egg dipping, I make a dip using a little yoghurt mixed with some milk and the crumbs stick perfectly! Thanks for this recipe!

    23 May 2014

  • hi.
    wonderful recipe.
    how long can you deep freeze them

    13 May 2014

  • Hi, are these really lemon tasting? I hate lemon chicken and I’m concerned these will taste like that. What was your experiences?

    08 Mar 2014

  • Ive made these recently and making them again to night super easy super tasty, and brill for kids and adults,

    19 Dec 2013

  • LOVE these! I agree with the other comment, no way can I buy shop bought nuggets now!! I’ve got the next batch marinading in the fridge overnight to see if they can get any better!! My son is quite a fussy eater, will only eat vegetables and I’ve finally managed to get him to eat chicken this way!

    11 Nov 2013

  • made these a few times now and are really yum.Cant really buy shops nuggets now, they dont taste the same after these xx

    27 Sep 2012

  • My son seemed to like these! He’s only had them once so far, but I did quite a few and froze the rest :)

    19 Feb 2010

  • It seemed a bit of a process, to marinade and then all the varying coatings, but it was well worth it as these were a reall hit with the whole family. They were so juicy and succulent that between my two year old, my husband and I, we ate the whole batch in one day! Will have to make a double batch next time and freeze some. Really yummy.

    matilda s mum
    29 Sep 2008

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