• 2 chicken breasts/fillets
  • 1 egg
  • 50g plain flour
  • 300g Rice Krispies cereal
For the slaw:
  • 2 medium carrots
  • 1/4 red cabbage
  • 1/4 white cabbage
  • 2 tbsp mayo
  • 1 lemon


Cook time: 30-40 mins. Serves 2

As childish as Rice Krispy chicken sounds, it’s actually a great meal & makes such a crispy coating! It’s also a great alternative to breadcrumbs and naturally gluten free (if you need to avoid gluten, just make sure to check the box and use gluten free/corn flour!). You can also do the same to thing tofu/tempeh/halloumi.


Slice the chicken in to strips, as evenly sized as possible.

Set out 3 plates (if your plates don’t have a rim, use bowls!) in front of you, one with the flour, one with the egg (whisked) and one with the Rice Krispies.

Place each chicken strip first in the flour, then the egg and finally the cereal until fully coated. Place the strips on a baking tray and cook for 20 mins at 180C until golden.

For the slaw, grate/shred the vegetables and combine in a bowl with the mayo, lemon juice & zest, with a good grind of black pepper.

Serve with sweet potato wedges/jacket potato/fries.