Instructions

1. Cut the chicken into 3 cm slices or bite-size pieces. Dry them with paper kitchen towel, then season with salt and pepper.
2. Put the flour into a small plastic bag.
3. Tip he breadcrumbs into a shallow bowl.
4. Put the egg into a bowl, beat lightly.
5. Put the nuggets into the flour bag and shake it until the chicken pieces are completely covered with flour.
6. Take them out of the bag, one-by-one, shake off any excess flour and, using a fork, dip each into the egg.
7. Cover them with the egg completely, then lift them out with the fork, letting any excess to drip back into the bowl.
8. Place them into the breadcrumbs and roll around until evenly covered.
9. To get a deeper coat repeat the egg-breadcrumbs process ( this is optional).
10. Place the breaded pieces onto a plate.
11. Heat a couple of centimetres of oil in a deep frying pan. When the oil is hot, fry the nuggets in batches for 2-3 minutes until golden brown. Turn them over if the oil doesn't cover them completely and cook until the other side is brown too.
12. Drain the nuggets on paper kitchen towel.
13. Serve with lemon slices.