Cornflake chicken nuggets with spicy potato cubes

Cornflake chicken nuggets with spicy potato cubes

Cornflakes are a good store cupboard ingredient for coating meat and fish. Because these nuggets are baked, they're lower in fat than if battered and fried.

By , 21 September 2015
Cornflake chicken nuggets with spicy potato cubes
  • Ready in: 50 mins
  • Serves: 4
  • Price: £1.75 per serving
Nutritional Info
Each 100g serving contains
  • Fat med
  • Saturates med
  • Sugars low
  • Salt med
  • Energy 1985KJ 474KCAL
of your reference intake.
Typical energy values per 100g: 1985kJ/474kcal.
  • 500g potatoes, cut into cubes
  • 1 tbsp olive oil
  • 1 level tsp Asda Crushed Chillies (optional)
  • 100g Asda Cornflakes, crushed lightly
  • 50g mature Cheddar, grated
  • 2 level tbsp plain flour
  • 450g pack Asda Butcher's Selection Chicken Breast Fillets, cut into bite-sized pieces
  • 2 medium eggs, beaten
  • Leeks, to serve
  • Sweetcorn, to serve
  • Peas, to serve
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Add the potatoes to a pan of boiling water. Bring back to the boil, then simmer for 4-5 minutes. Drain, and toss in the oil and chilli flakes, if using.

  • Spread on a baking tray and cook in the oven for 40-45 minutes, or until golden brown, shaking the tray halfway through.

  • Meanwhile, mix the cornflakes and grated cheese together in a bowl. Put the flour in another bowl, add the chicken and toss to coat. Shake off any excess flour.

  • Dip the chicken pieces in the beaten egg and then in the cornflake mixture to coat. Put on a lined baking tray and cook in the oven for the last 20-25 minutes with the potatoes, until the chicken is cooked and the coating is crunchy and golden brown.

  • Serve the chicken nuggets with the spicy potato cubes and vegetables.