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.
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.