CHICKEN NUGGETS AND FRENCH FRIES RECIPES

Steps:

• Rinse the chicken breasts, pat dry and cut into bite-size pieces. Season with salt and pepper and sprinkle with flour. Break the eggs into a bowl and whisk together. Place the breadcrumbs in a deep plate. Dredge the chicken pieces one at a time through the eggs then roll in the breadcrumbs.
• Wash, peel and cut potatoes into 1-1.5 cm thick sticks. Rinse with cold water and pat dry.
• Preheat the oven to 80°C convection.
• Heat the oil in a saucepan (about 165°C). It is hot enough when rising air bubbles on a inside exposed wooden cooking spoon. Put the potatoes in portions into the fat and cook about 5 minutes until they are soft but not golden. Lift from the oil.
• Now fry the nuggets until golden brown, 3-4 minutes. Drain on paper towels and keep warm in the oven. Increase the oil temperature to about 190°C. Cook the potatoes again until crispy and golden brown, about 2 minutes.
• Serve nuggets with fries and ketchup.

Steps:

• Heat oven to 425°F. Spray 15x10-inch pan with sides with cooking spray. Cut each potato lengthwise into eight 3/4- to 1-inch-wide wedges; place in large resealable food-storage plastic bag. Add 3/4 cup of the Italian dressing to bag; seal and shake to coat potatoes evenly and set aside bag with potatoes.
• In another large resealable food-storage plastic bag, place 1 cup of the bread crumbs and the salt. Transfer potatoes to bag with bread crumbs; seal and shake to coat evenly. Arrange potatoes in single layer in pan. Reserve both bags with remaining dressing and crumbs.
• Bake potatoes uncovered 10 minutes. Turn potatoes over; bake 10 minutes longer.
• Meanwhile, place chicken in bag with dressing; add remaining 1/4 cup Italian dressing and shake to coat. Transfer chicken to bag with crumbs; add remaining 1/2 cup bread crumbs and shake to coat evenly.
• Turn potatoes and move to one end of pan; place chicken on other end of pan. Bake uncovered 14 to 16 minutes longer or until potatoes are fork-tender and chicken is no longer pink in center. Serve with honey mustard.