Krispie homemade chicken nuggets recipe

Annabel Karmel's homemade chicken nuggets with Rice Krispies coating

Rice Krispies at the ready! Try this healthy homemade version of a kids' finger food favourite. It will be hard to go back to ready-made chicken nuggets after you've tasted this recipe by Annabel Karmel, and it's perfect for baby led weaning. Children will love the secret snap, crackle and pop ingredient.


  • 2 tablespoons sunflower oil
  • 45g / 1.5oz Rice Krispies
  • 1 tablespoon grated mature Cheddar cheese
  • 1 tablespoon grated Parmesan cheese
  • 1 egg
  • 1 tablespoon milk
  • 4 tablespoons plain flour
  • 200g / 7oz skinless, boneless chicken breasts – cut into 1.5cm / half-inch cubes or strips
  • Dips, to serve (optional)


  • Preheat the oven to 200°C/400°F/Gas 6.
  • Place half the oil in the bowl of a food processor with the Rice Krispies and grated cheeses and blitz to evenly combine (you may need to stop and scrape the mixture down from the sides of the bowl a couple of times).
  • Transfer the mixture into a wide, shallow bowl or a large plate.
  • Grease a baking sheet with the remaining oil.
  • Whisk the egg in a small bowl with the milk. Mix the flour with a little salt and pepper (if using) on a separate plate.
  • Toss the chicken cubes in the flour, dip them in the egg, then coat them in the Krispie coating.
  • Lay the coated chicken pieces on the baking sheet and bake for 15 minutes, or until cooked through and crispy, turning them over halfway.
  • Serve immediately, with your favourite dips (mayonnaise, ketchup) if you wish.

Liked this? Try Annabel Karmel's mini burgers recipe