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Composition for Chicken Nuggets & Chips with Bacon & Miso Mayo:

1. You need 4 of chicken breasts
2. Get - Potatoes
3. Give for Bread crumbs
4. You need Thyme
5. Prepare 100 g Butter
6. Make ready Garlic salt
7. Take Salt
8. Provide 250 ml - Olive oil
9. Provide 1 - egg
10. Give - Miso paste
11. Provide for Parmesan
12. Need for Bacon

Chicken Nuggets & Chips with Bacon & Miso Mayo how to cook:

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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