RICE KRISPIE-COATED CHICKEN PIECES WITH STILTON SRIRACHA SAUCE

The idea of coating chicken in breakfast cereal may seem fairly childish, but actually the results are so pleasing. And besides, in America they use cornflakes a lot for coating chicken, so I refuse to be embarrassed by this recipe. With the pungent and piquant dip, this is such a comforting treat. 

Helen Cathcart

Ingredients - serves 4

  • 600g chicken mini breast fillets (or just cut 600g chicken breasts into smaller chunks)
  • 300g buttermilk
  • 150g Rice Krispies cereal
  • 220g Stilton cheese, at room temperature
  • 100g Sriracha

The essentials

  • Sea salt flakes
  • Coarse black pepper
  • Oil, for frying 

In a mixing bowl, combine the chicken pieces with 100g of the buttermilk so that each piece is very well coated. Cover with cling film and refrigerate for 1 hour – or leave it overnight if you can, as the chicken will then be incredibly tender.

Crush the Rice Krispies in a mixing bowl. Add a generous pinch of salt and pepper to the chicken, mixing well, then dredge each piece of chicken through the Rice Krispies until very well coated.

Pour 1cm (depth) of oil into a deep-sided frying or sauté pan and heat over a medium–high heat. Once the oil is hot, add the chicken pieces and fry for a few minutes on each side until golden brown and cooked through. If they darken a little too quickly, your oil is too hot. Place the cooked pieces onto a plate lined with a couple of layers of kitchen paper to drain off the excess grease.

For the sauce, put the remaining buttermilk into a food processor with the Stilton and Sriracha and blitz to a smooth dip.

Allow the chicken pieces to cool just until you can manage to gobble them up without burning your mouth, then serve with the sauce for dipping into. 

Recipe taken from John's book, Perfect Plates in 5 Ingredients. Buy here