I absolutely love this recipe! This is our all time favourite that is a guaranteed winner at our cookery sessions and one of my favourite family meals. The Krispie Chicken Rice Box is a homemade ‘fakeaway’ version of the KFC Rice Box. When I tell people that we will be using cornflakes or rice krispies as the coating for the chicken they often gasp in horror, however once they taste the results they are hooked for life!
You begin the recipe by making a little train of ingredients. If you have coated something in breadcrumbs before you would have experienced this by making a little train of egg, flour and breadcrumbs. We shorten this by just using cornflakes ins place of the breadcrumbs and light mayonnaise as the glue rather than the egg. You can use egg or cream cheese if you do not wish to use mayonnaise but you will not taste the mayonnaise once it is cooked.
Crush your cornflakes to resemble a breadcrumb-like appearance, crunching them up with your hands (a nice stress reliever!).
You can get messy here and use your hands but if you want to keep mess to a minimum use a fork or tongs to dip chicken into the cornflakes, then mayo then onto your baking tray. Once on your tray use your chosen seasoning and sprinkle over the top of your chicken. My favourites are ‘Chicken’ seasoning by Shwartz just used on its own or a mixture of smoked paprika, chilli and chicken seasoning. You can experiment and try a blend of spices, whichever works for your taste buds. Slimming world does a cocktail of seasoning which includes:
- 1/2 tbsp salt
- 1 tbsp black peppercorns
- 1.5 tbsp dried onion flakes
- 1 tbsp paprika
- 1 tbsp garlic granules
- 1 tbsp rosemary, dried
- 1/2 tbsp Basil, dried
- 1/2 tbsp Oregano, dried
- 1/2 tbsp mustard seeds
- 1 tsp thyme, dried
- 1 tsp tarragon, dried
Pop your chicken into the oven for between 20-30 mins dependant on the size of your chicken. This recipe oven bakes the chicken, in most take away food outlets they will deep fry the chicken coating them in extra fat and calories.
Once your chicken is cooking nicely in the oven you can prep the rest of your meal. Feel free to make your own mexican rice but I am usually in a hurry so I do love the microwavable packet rice for convenience. There are lots of different versions out there including bags of wholegrain rice and quinoa if you want to make it extra healthy but in line with our theme of the takeaway KFC rice box we are going with mexican.
Most supermarkets stock these and I tend to opt for the wholegrain spicy mexican rice.
I then bulk this up even further to include some extra fibre, protein and nutrients with some added mixed beans. Most supermarkets will stock these but these two are my favourites and are a stock cupboard staple in my house. If you haven’t used these before, please don’t be put off by the look of them when you open the tin, give them a change, they really are yummy and add extra nutrition to your meal.
As per the KFC stye rice box they then serve the meal with salad for which I use iceberg lettuce, chopped pepper and sweetcorn. You can then add a light garlic yoghurt drizzle (otherwise known as an aioli or garlic dressing). Its so easy to put together, simply mix yoghurt, garlic, lemon juice (which is optional, sometimes I leave this out if I don’t have any), followed by parsley. You can also add a little light mayonnaise to thicken it up but I tend to use yoghurt to keep down the calorie content.
You can use fresh garlic for this dip however I will admit to using garlic granules or lazy garlic if I am in a hurry to get dinner on the table! I also tend to use lemon juice in a recipe that asks for lemon if I don’t have any, it works well as a staple cupboard ingredient.
Finally combine your ingredients to make the homemade salsa, or buy a shop bought one.
Serve on a plate or in a box to look like the takeaway style recipe. You can add extra’s to your rice box to bump up your five a day if you want like cucumber or avocado.
Krispie Chicken Rice Box
Yield 2 servings
- 2 large handful cornflakes (or other similar rice cereal)
- 3-4 tbsp light mayonnaise (if you don't like mayo don't worry you will not taste this once cooked)
- 2 skinless, boneless chicken breast fillets
- Additional seasoning of your choice (you need to experiment with this as to what caters to your taste. I use a mixture of chicken seasoning, chill and smoked paprika on mine but there are lots you can try e.g. Cajun, southern fried chicken seasoning or peri-peri)
- Fry light/ Rapeseed oil (for greasing baking tray).
- 1 Packet of mexican rice
- 1/2 small tin of mixed beans
- handful of iceberg lettuce
- 2 tbsp sweetcorn
- 1/2 pepper, diced into squares (optional)
Quick Garlic sauce (Aioli)
- 2 tbsp natural yoghurt
- 1 tsp garlic
- 1/2 tsp lemon juice
- Sprinkle of Parsley
Homemade Salsa (you can use shop bought if you are short on time)
- Handful of cherry tomatoes
- 2 tomatoes (5-6 cherry tomatoes)
- ¼ onion
- 1 tsp lime juice
- 1 tsp coriander
- Salt and pepper/ garlic pepper
- 1 chilli/ chilli flakes
- ¼ Pepper (optional)
- ½ carton passata
- Preheat oven to 200oC (400oF), gas mark 6 and lightly grease baking tray by spraying with a tiny bit or use baking parchment .
- Line up two bowls and your baking tray
- In your first bowl put the cornflakes and in your second put your mayonnaise.
- Crush the cornflakes up with your hands until they look like breadcrumbs.
- Now cut your chicken into whatever shape you wish, this can either be goujon shaped (long and thin) or into nugget shaped, bite size chunks.
- Dip each piece of chicken first in the mayonnaise (this will act like the glue to stick the cornflakes to the chicken), before dipping in the crushed cornflakes.
- Place the dipped chicken on the prepared baking tray and sprinkle with your choice of seasoning.
- Bake in the preheated oven for 25 -35 minutes until golden, turning halfway through cooking. If you have made small nuggets these may take a smaller amount of time to cook.
- Warm your pouch of mexican rice according to the pack instructions.
- Prep your salad by shredding iceberg lettuce, dicing peppers and sprinkling with sweetcorn.
- Dice all of your salsa ingredients together and mix up. I often grate the onion in so that it is extra small.
- Mix the ingredients together for your garlic sauce (aioli)
- Plate up your rice and salad. Add a dollop of salsa to the dish
- Once your chicken is cooked lay it over the top of your rice and salad and drizzle with your garlic sauce.
Ideas to serve with
You can serve this chicken as suggested, as a rice box served with mexican rice, mixed beans and salad.