Step-by-Step Guide to Make Super Quick Homemade Chicken Nuggets & Chips with Bacon & Miso Mayo

Chicken Nuggets & Chips with Bacon & Miso Mayo
Chicken Nuggets & Chips with Bacon & Miso Mayo

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, chicken nuggets & chips with bacon & miso mayo. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Chicken Nuggets & Chips with Bacon & Miso Mayo is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Chicken Nuggets & Chips with Bacon & Miso Mayo is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have chicken nuggets & chips with bacon & miso mayo using 12 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Chicken Nuggets & Chips with Bacon & Miso Mayo:
  1. Make ready 4 chicken breasts
  2. Get Potatoes
  3. Get Bread crumbs
  4. Get Thyme
  5. Prepare 100 g Butter
  6. Make ready Garlic salt
  7. Prepare Salt
  8. Take 250 ml Olive oil
  9. Get 1 egg
  10. Make ready Miso paste
  11. Get Parmesan
  12. Make ready Bacon
Instructions to make Chicken Nuggets & Chips with Bacon & Miso Mayo:
  1. 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.
  2. 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.
  3. 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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