Chicken Nuggets recipe

Chicken breasts, cut into nugget-bite-sized pieces

Flour (we use rice flour)

Egg/s

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.

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