Chicken Nuggets on Lettuce with Sauce and Unpeeled Potatoes Recipe

Ingredients:

• 500g chicken breast, cut into bite-sized pieces
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• Salt and pepper to taste
• Vegetable oil for frying
• Lettuce leaves, washed and dried
• For Sauce:
• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon honey or maple syrup
• 1 teaspoon mustard
• 1 clove garlic, minced
• Unpeeled Potatoes:
• 4 medium-sized potatoes, washed and dried
• Olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In three separate bowls, place flour, beaten eggs, and breadcrumbs.
3. Season chicken pieces with salt and pepper.
4. Dip each chicken piece into flour, then into beaten eggs, and finally coat with breadcrumbs.
5. Heat vegetable oil in a frying pan over medium-high heat.
6. Fry chicken nuggets until golden brown and cooked through. Drain excess oil on paper towels.
7. For the sauce, mix mayonnaise, ketchup, honey or maple syrup, mustard, and minced garlic in a bowl.
8. For the unpeeled potatoes, cut them into wedges. Toss with olive oil, salt, and pepper.
9. Spread the potato wedges in a single layer on a baking sheet and bake for about 25-30 minutes or until golden brown and crispy.
10. To serve, arrange lettuce leaves on a plate, place chicken nuggets on top, drizzle with sauce, and serve with crispy unpeeled potatoes on the side.