Crunchy Chicken with Rice Krispie Coating
Crunchy, dismayingly moreish and without any obvious connection to breakfast cereal, these chicken pieces are almost too much of a winner for me because, it cannot be denied, they are fried. But every now and again, we can, can't we? I love the fact there doesn't have to be any of that tedious dipping in flour, egg and breadcrumbs and the buttermilk makes the chicken soft and succulent.
400g chicken breasts cut into thick, chunky fingers
150g (approx) Rice Krispies
Salt and pepper
Sunflower oil for frying
Put the buttermilk into a bowl, add the chicken pieces and make sure they are completely coated in the buttermilk. Cover and leave in the fridge for as long as possible, preferably over night.
Lift the chicken out of the buttermilk and spread out on a large plate. Season each piece on both sides.
Put the rice krispies into a bowl and lightly crush with the end of a rolling pin; don't overdo it, you want quite a coarse texture
Coat each piece of chicken in the rice krispies
Shallow fry in oil about 1 cm deep approximately 2 minutes each side or until golden, crisp and cooked through.
Drain on kitchen paper if necessary and sprinkle lightly with flaky sea salt.
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