For the kids – but low-fat baked, not fried
For 10 (children’s) servings
Step 1
Line two baking trays with SAGA Cooking Paper. Preheat a fan-assisted oven to 180°C.
Step 2
Cut the chicken breast fillet into strips about 2 cm long and season with salt and pepper. Whisk the eggs well and brush the chicken strips with them.
Step 3
Mix the Parmesan with the instant mashed potato powder, paprika powder and pepper. Coat the chicken strips with the mixture.
Step 4
Cut the peeled potatoes into thin slices, place in a bowl and drizzle with 2 tbsp oil. Season to taste - also with the paprika or curry powder if you wish.
Step 5
Place the coated chicken strips on one baking tray and the potato slices on another and bake in the preheated oven for 25 to 30 minutes.
Step 6
Meanwhile, prepare the paper cones. Cut the Cooking Paper into square sheets (38 x 38 cm) and then cut again to make two triangles. Twist each triangle into a cone and tuck in the pointed corners. To serve, place each cone in a glass or mug and top them up with the chicken nuggets and potato crisps.
Step 7
Goes well with low-fat cream cheese with herbs.