Homemade Chicken Nuggets With Honey Mustard Dip, Chips & Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into chips

Add the chips to a baking paper-lined baking tray (or two!) with half your ground smoked paprika (you'll use the rest later!), a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 25-30 min or until golden and crisp – these are your smoky chips

Combine half your white wine vinegar (you'll use the rest later!) in a small bowl with your Dijon mustard, honey, mayo and a pinch of salt and pepper – this is your honey mustard dip

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Peel and finely chop (or grate) your garlic

Add your cornflour to a plate with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and give it a good mix up – this is your flour mix

Combine your chicken mince and the chopped garlic in a large bowl with your chicken stock mix, the remaining ground smoked paprika, a generous pinch of salt and pepper and a drizzle of olive oil

Add your panko breadcrumbs and give everything a good mix up until well combined – this is your chicken mix

Shape the chicken mix into rough meatballs (6 per person!)

Tip: Oiled hands are the best way!

Press the meatballs into the flour mix to make a flattened nugget shape and turn over in the flour mix to coat all over – these are your coated nuggets

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a high heat

Once hot, add the coated nuggets to the pan, then reduce the heat to medium-high and cook for 5-6 min on each side or until cooked through, golden and crispy (no pink meat!) – these are your homemade chicken nuggets

Tip: Cooking for 3 or more? Use 2 pans!

Transfer the homemade chicken nuggets to a plate with kitchen paper and season with salt