Chicken Nuggets & Chips with Bacon & Miso Mayo.
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Composition Chicken Nuggets & Chips with Bacon & Miso Mayo:
- Require 4 - chicken breasts.
- You need for Potatoes.
- Provide - Bread crumbs.
- You need Thyme.
- Provide 100 g for Butter.
- You need - Garlic salt.
- Require for Salt.
- Give 250 ml Olive oil.
- Need 1 egg.
- Need for Miso paste.
- Require Parmesan.
- Need - Bacon.
Chicken Nuggets & Chips with Bacon & Miso Mayo making:
- First oven on 180 degrees then prepare the bread crumb mix by adding 2 cups off bread crumbs to a bowl followed by 1 tsp of garlic salt pinch of salt then 1 cup of parmesan and thyme then mix togeather. Next melt some butter either in a bowl over hot water or in a pan. Next add the chicken to the butter covering equally then add the chicken to the bread crumbs and on to a pan and in the oven for 20 minutes..
- Cut potatoes in to chips and add to a pan of boiling water to part cook for around 6 to 8 minutes. Remove from the water on to a bowl with kitchen roll on and in to the freezer for 10 to 15 minutes. Once this has done remove from freezer add to a pan of medium hot oil or chip pan 160 degrees for 10 minutes then increase the heat to 180 degrees for a further 10 minutes. Finally remove from pan and add to a tray and into a oven at 220 degrees for a further 10 minutes or until golden brown..
- For the mayo add 250 ml of olive oil to a jug add one egg and 1 tbsp of white miso paste and using a hand blender starting at the bottom of the jug blend and slowly move up the jug until nice and think. Then add some cooked bacon and salt and blend again..
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