[wpurp-searchable-recipe]Crunchy Chicken Nuggets – – chicken breasts, flour, egg, of semi-skimmed milk, reduced-fat cheese, cornflakes, of paprika, garlic clove, medium sweet potatoes (around 1kg), , Pre heat oven to 180C/gas, mark 4.; Peel the sweet potatoes and cut into chips.; Transfer the chips to a large plastic bag then add the oil.; Seal the top of the bag with your hand, then shake the contents of the bag until the chips are all coated with the oil.; Transfer the chips to a large baking sheet and place in the oven. bake for 20 minutes.; In the meantime, cut chicken into bite-size goujon style pieces and place onto a clean plates.; Grate the cheese, finely chop the garlic, crush the cornflakes and then place onto a clean plate with the paprika; mix these ingredients together well.; Beat the egg and milk together on another clean plate.; Place the flour onto another plate.; Place some greaseproof paper to a baking tray.; Line the plates up in a row: first chicken, followed by the flour, then the egg and milk mixture, and finally the cornflake mixture. ; Now place the baking tray after the cornflake mixture plate. ; Press each of the chicken pieces into the flour, then the egg, then the cornflake mixture.; When each chicken piece of chicken is well coated, place them on the baking tray and place into the oven with the sweet potatoes; Bake for around 15 – 20 minutes; until the chicken is thoroughly cooked all the way through.; ; – – Evening Meal – British – chicken – Sweet Potatoes – Evening Meal[/wpurp-searchable-recipe]

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Crunchy Chicken Nuggets

Servings: People

Ingredients

For the Sweet Potatoes

1 kg sweet potatoes scrubed with the skins left on
1 teaspoon vegetable oil
1 dessertspoon paprika

Cornflake Crunchy Chicken Nuggets

4 small chicken breasts raw
2 tablespoons flour
1 egg
1 tablespoon semi-skimmed milk
30 g extra mature cheddar cheese
50 g cornflakes
1 teaspoon of paprika
1 garlic clove

Instructions

Pre heat oven to 200C/180C fan/gas 6.

Sweet Potatoes

Scrub the sweet potatoes clean of any dirt.
Using a sharp knife cut the sweet potatoes into evenly-sized chunky chips.
Transfer the sweet potato chips to a large plastic bag with 1 teaspoon of vegetable oil and a dessertspoon of paprika.
Seal the top of the bag closed with your hand and shake the
ingredients together well.
Transfer the sweet potatoes to a large baking sheet covered with baking parchment and pop onto the top shelf of the oven and bake for 30 minutes.

For the Crunchy Chicken Nuggets

Cover a baking tray with some grease-proof paper.
Grate the cheese, finely chop the garlic, crush the cornflakes and then place into a large shallow bowl with the paprika; mix the ingredients together well.
Place the flour onto another clean plate.
Beat the egg and milk together on another clean plate.
Cut chicken into bite-size goujon style pieces and place onto another clean plate.
Line the plates up in a row chicken, followed by flour, then the egg and milk mixture and finally the cornflake mixture. Now place the baking tray after the cornflake mixture plate.
Press the chicken pieces into the flour, then the egg and milk, followed by the cornflake mixture.
Place each coated chicken piece onto the baking tray.
Turn the oven down to 180C/160C fan/gas 4.
When all the chicken is coated and on the baking tray transfer to the oven to cook for around 15 – 20 minutes; until thoroughly cooked all the way through.
Serve immediately with home made coleslaw

Crunchy Chicken Nuggets & Sweet Potato Chips