Chicken breasts, cut into nugget-bite-sized pieces
Flour (we use rice flour)
Crushed potato crisps
Put cut chicken into an ice cream container with the flour, seal and shake vigorously. Drain excess flour. Repeat with egg/s (shake then drain excess), then crushed crisps. Empty onto a lined oven tray, separate into a single layer, then cook at 180C for 25 minutes or until they look cooked.