Chicken goujons/nuggets

They are as juicy as nuggets anyway.

Skin off free range chicken breast
Very well seasoned plain flour
Well beaten eggs
Fresh white breadcrumbs
Groundnut oil

For mayonnaise (suggestion):

1 yolk
1/2 grated garlic clove
Juice 1 lemon
1 tsp smooth dijon
1/2 tsp fine salt
White pepper
Half plain olive oil and half rapeseed oil

(Note: Quite nice if you have a food processor to be able to make the breadcrumbs first then use it again to make the mayo)

Slice the chicken into 1cm bits straight across the breast.  Actually this will result in kind of kidney-shaped bits which is fine.

Toss well in the flour, ensuring all areas are covered and shake off excess.  Then in egg, allowing excess to flow off, then crumbs, then fry in 0.5cm of pre-heated groundnut oil, turning once.  Control the temperature so the browning rate is right for the chicken to be cooked through.  Give them a 3 minute rest after cooking on kitchen paper and season with fine salt before serving.

The key is to not over-cook them, but you can get the hang of it as you go by eating the first ones while cooking the later ones.