Ingredients
Nuggets with chunky chips
Method
Nuggets with chunky chips
1.In a shallow bowl, whisk egg and mustard. Combine crumbs on a plate. Place flour on a separate plate. Coat chicken in flour, shaking off excess. Dip in egg; roll in crumbs to coat evenly. Place on a plate. Cover with plastic food wrap; chill 15 minutes.
2.Meanwhile, place potato, in a single layer, in a shallow microwave-safe dish. Cover with paper towels. Microwave on High (100%) 4 minutes. Cool. Pat dry with paper towels.
3.Line a baking tray with paper towels. In a heavy-based saucepan, heat oil over moderate. Deep-fry chips, in small batches, 4 minutes. Using a slotted spoon, transfer chips to prepared tray. Reheat oil. Add partially cooked chips, in batches; cook 4-5 minutes or until golden. Drain on fresh paper towels. Season with salt.
4.Deep-fry; chicken, in batches, 2 minutes or until cooked and golden. Drain on paper towels.
5.Serve nuggets with chips, sauce, lemon and salad.
You can reuse oil. Cool to room temperature. Strain through a fine sieve into a glass or plastic container-discard solids. Cover and store in a cool dry place.
Note