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It will be hard to go back to store-bought 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.

You will need:

7 oz boneless , skinless chicken breasts
Half cup milk, plus 1 tbsp
1 garlic clove, crushed
1 tsp fresh thyme leaves or half tsp dried
1 tbsp fresh lemon juice
Salt and pepper to season
One and a half cups Rice Krispies
2 tbsp  finely grated sharp Cheddar cheese
1  tbsp freshly grated Parmesan
Half tsp paprika (optional)
1 egg
quarter cup flour
3–4 tbsp canola oil, for frying
                                                                                          

Method

Cut the chicken breasts into half inch cubes and put in a bowl. Mix together the milk, half cup of milk, the 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. Cover, and leave to marinade in the fridge for 4 hours or overnight.

Put the  Rice Krispies in a food processor and whiz for 1–2 minutes, until reduced to fine crumbs.  Mix with the parmesan , cheddar cheese and paprika (if using) Transfer to a large plate. Whisk the egg in a small bowl with the 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 non-stick pan over a medium heat. Fry the nuggets for 2–3 minutes on each side, until golden and crisp. Drain on paper towels and  let cool slightly before serving.

To freeze put uncooked, coated chicken fingers 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.

MAKES APPROX 15 NUGGETS  / 3 PORTIONS