Parmesan Breaded Chicken Nuggets - cooking recipe

Ingredients

2 None boneless chicken breasts, cut into 1 inch chunks
1 cup corn flakes, crushed
2 oz Parmesan, grated
2 tsp thyme, chopped
1 None lemon, finely grated zest
3/4 cup all-purpose flour, seasoned
2 None large eggs, lightly beaten
None None Oil, for deep-frying
4 None large potatoes, peeled, cut into French fries
None None Mayonnaise, to serve
None None Lemon wedges, to serve

Preparation

Place chicken between two sheets of parchment paper and pound until flattened to 1/4 inch thick.
Combine corn flakes, Parmesan, thyme and lemon zest in a medium bowl. Toss chicken in seasoned flour, shaking off excess. Dip in beaten egg, then toss in corn flake mixture. Chill for 10 mins.
Heat oil in a saucepan on high. When hot, deep fry potatoes for about 5 mins, until lightly golden. Drain on paper towels.
Deep fry chicken nuggets in batches for 3-4 mins, turning, until golden. Drain on paper towels.
Just before serving, re-fry potatoes in hot oil for 3-4 mins, until crisp. Drain and serve with chicken nuggets, mayonnaise, and lemon wedges.