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Ingredients requirements Chicken Nuggets & Chips with Bacon & Miso Mayo:

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

Chicken Nuggets & Chips with Bacon & Miso Mayo instructions:

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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