Chicken nuggets, chunky chips & mushy peas

Chicken nuggets, chunky chips & mushy peas

The kids are guaranteed to love these crunchy chicken nuggets. Try with different dips to find your favourite.

By , 21 September 2015
Chicken nuggets, chunky chips & mushy peas
  • Ready in: 45 mins
  • Serves: 4
  • Price: £1.60 per serving
Nutritional Info
Each 313g serving contains
  • Fat med
  • Saturates low
  • Sugars low
  • Salt low
  • Energy 2227KJ 532KCAL
of your reference intake.
Typical energy values per 100g: 712kJ/170kcal.
  • 1 large baking potato
  • 2 tbsp olive oil
  • 3 chicken breast fillets
  • 1 large egg
  • 50g wholemeal bread (two days old)
  • 32.5g pack Asda bacon-flavoured crisps
  • 25g sesame seeds
  • 250g frozen peas
  • 1 sprig of mint
  • 1 tbsp reduced-fat crème fraîche
  • Tomato ketchup, to serve
  • Pre-heat the oven to 200C/180C Fan/Gas 6 and line two baking trays with baking paper.

  • Cut potato, peeled, into chunky chips about 1.5cm thick. Add to a pan of boiling water and simmer for 5 minutes. Drain and dry with kitchen paper. Put in a bowl with 1 tbsp olive oil and toss to coat. Spread out on a baking tray.

  • Cut chicken into even-sized pieces. Beat egg with 1 tbsp olive oil in a shallow dish.

  • Whizz bread in a processor to make crumbs. Put crisps in a freezer bag and crush with a rolling pin. Mix the crumbs, crisps and sesame seeds in a bowl.

  • Dip the chicken pieces first in the egg mixture, then in the crumbs. Put on the other baking tray, making sure that the pieces don't touch.

  • Bake the chips and chicken for 25 minutes. Ten minutes before everything is cooked, boil peas with mint for 4 minutes, then drain and return to the pan. Remove the mint.

  • Add crème fraîche and mash with a fork. Serve the peas with the chicken and chips and a pot of tomato ketchup.