John and Lisa's Weekend Kitchen

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


  • 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.

John and Lisa's Weekend Kitchen