Homemade chicken nuggets and chips

recipe

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Make a batch of these chicken nuggets and keep them in the freezer, ready to cook from frozen for 30 minutes

Ingredients

4 boneless, skinless chicken fillets
3 tbsp plain flour
1 tbsp chicken seasoning (we used Schwartz)
3 slices oatmeal white bread, crusts removed and whizzed in a processor to make crumbs
2 eggs, lightly beaten
6 tbsp olive oil
200g mix of veg, such as 1 large carrot, 1 large parsnip, 1 large potato and 1 large sweet potato, peeled
1 tsp sea salt

Serves: 4

PREPARE THE CHICKEN
Cut the chicken fillets in half lengthways, then cut each piece into 3 (approx). Mix together the flour and chicken seasoning, then put into a shallow bowl.
Put the breadcrumbs into another bowl and the eggs into another. Dip each piece of chicken into the flour so both sides are coated, then dip in to the egg to coat and finally cover in breadcrumbs. Line a baking tray with baking parchment. Arrange the nuggets on the prepared
trays, making sure they're well spaced apart. Chill until needed.
ROAST THE VEG
Turn the oven to 180C / 350F /gas mark 4 Cut all the vegetables into thin matchsticks and tip into a non-stick roasting tin. Drizzle with half the olive oil and sprinkle with salt. Roast for minutes until golden brown, turn the
vegetables and cook for 5-10 minutes more, until they are crisp and golden brown.