I recreated Lisa Faulkner’s recipe as seen on the Food Network. I substituted the butter with olive oil.
4 skinless and boneless chicken strips (cut from 1 chicken breast), approximately 100 grams
100 grams Rice Krispies
1 tablespoon of olive oil
4 tablespoons of Mayonnaise
Salt and pepper
1. Preheat the oven to 200°C and lightly grease a baking tray with olive oil.
2. Put the cereal and some salt and pepper in a bowl and crumble with your fingers until lightly crushed.
3. Put the mayonnaise and seasoned crushed cereal mix in 2 separate shallow bowls, ready for dipping.
The original recipe says to dip each piece of chicken first in the mayonnaise, shaking off any excess, and then dip it in the crushed cereal.
Coat the chicken strips in mayonnaise, then lay on a dish and put in the fridge for at least one hour. The acidity of the mayo will tenderise the meat and the coating will set, making it less messy to dip the chicken in the crispy coating.
5. Place the dipped chicken on the prepared baking tray and bake in the preheated oven for 25-35 minutes (depending on the thickness of the chicken strips) until golden, turning half way through cooking.
You can also freeze any leftovers.
Is This Recipe “Healthy”?
The answer is no. Unfortunately this recipe should only be indulged in occasionally due to the high fat and calorie content. However I decided to try this recipe at home because it looked amazing! And it tastes divine too! To feel less guilty, serve with salad.