2 x mixing bowls, kitchen blender and large frying pan

75g FREEE Plain White Flour
¼ tsp salt
¼ tsp pepper
1 egg
75g FREEE Cornflakes or gluten free breadcrumbs
2 chicken breasts
1 tbsp oil
25g butter
lemon, to garnish
parsley, to decorate

1. If using cornflakes, put them into a kitchen blender, close the lid and pulse several times to make small even crumbs.
2. OR put the cornflakes into a freezer bag and beat with a rolling pin to make small even crumbs.
3. Put the flour into a bowl, add the salt and pepper and stir to combine.
4. Put the egg into a second bowl and beat well.
5. Put the crushed cornflakes or breadcrumbs into a third bowl.
6. Slice the chicken breasts into thin pieces.
7. One by one, dip the chicken pieces into the flour bowl, turning them so they are covered with flour.
8. Dip the floured chicken pieces into the egg bowl to cover them in egg.
9. Lastly dip the chicken pieces into the breadcrumb bowl making sure they are coated all over with crumb.
10. Lay the crumbed chicken nuggets on a plate and chill until ready to cook.
11. OR open freeze the nuggets then store them in a freezer for up to a month.
12. Put the oil and butter oil into a large frying pan over a medium heat.
13. Slide the chilled or frozen chicken nuggets into the hot pan and cook for 5-10 minutes until the base is crisp and golden.
14. Turn the nuggets over and cook until they are cooked through and both sides are golden.
15. Transfer the chicken nuggets to an oven dish, cover to keep warm while you cook any remaining nuggets.