Chicken Nuggets With Potato Wedges - cooking recipe

Ingredients

2 None eggs, lightly beaten
1 tbsp Dijon mustard
1 cup corn flakes, crushed
3/4 cup breadcrumbs
1 1/4 lb chicken breasts, cut into 1 inch pieces
1/2 cup all-purpose flour
5 None medium potatoes, peeled, quartered lengthwise
4 cups oil, to deep-fry
None None sweet chili sauce, to serve
None None lemon wedges, to serve
None None mixed greens, to serve

Preparation

Whisk together eggs and mustard. Mix corn flakes and breadcrumbs. Dredge chicken in flour, shaking off excess. Dip in egg then roll in breadcrumbs to coat. Cover with plastic wrap and chill for 15 mins.
Meanwhile, cover potatoes with wet paper towels. Microwave on HIGH (100%) for 4 mins. Let cool.
In a heavy-bottomed saucepan, heat oil. Working in batches, deep-fry potato wedges for 4 mins. Drain on paper towels. Reheat oil. Working in batches, add par-cooked potato wedges and cook for 4-5 mins, or until golden. Drain on clean paper towels. Season.
Working in batches, deep-fry chicken for 2 mins, or until cooked and golden. Drain on paper towels. Serve chicken nuggets with potato wedges, chili sauce, lemon wedges and mixed greens.