Family favourites: Rice Krispie chicken with sweet potato wedges
Who knew that rice pops were so versatile? Prepare your guests for a tasty chicken crunch and pop with a difference, serve-up with sweet potato wedges.
Serves 4
Ingredients250g Rice KrispiesMayonnaise for dipping (a couple of dollops)4 skinless and boneless chicken breasts cut into nuggets or goujonsSalt and pepper4 sweet potatoes
Method
Preheat oven to 180 - 200c
Prep the sweet potato wedges first. Chop the potatoes into wedge shapes, toss with salt, pepper and olive oil and bake in the oven for approximately 30 - 35 mins (you may need longer if your wedges are large.)
Put the Rice Krispies and salt and pepper into a large bowl and crush with your fingers.
Put a big dollop mayonnaise on a plate. Dip chicken first in the mayo and then into Rice Krispies and then onto a lined baking sheet.
Bake for about 20 - 25 minutes until golden and serve with wedges and ketchup.