Cornflake chicken nuggets with spicy potato cubes
- 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.