Pan-fried chicken nuggets

Cut the chicken into pieces about the size of a matchbox, then salt and pepper them.

Raw chicken is the one ingredient here that can make you ill. As soon as you finish cutting, wash your hands, the knife and the board in hot soapy water, and put nothing else on that board.

Set out three plates: flour in the first, an egg cracked and beaten with a fork in the second, breadcrumbs in the third.

Roll each piece in flour, dip it in the egg, then press it firmly into the breadcrumbs.

Keep one hand for the dry plates and the other for the egg, or your fingers end up breaded too.

Pour a thin layer of oil over the base of the pan and heat it over medium heat. Lay the nuggets in and fry for 4 minutes.

Lower each piece in away from you and never drop it — the oil will spit. A thin layer of oil is all you need; this is not deep-frying.

Turn the nuggets with tongs or a fork and fry for another 4 minutes until golden.

Turn off the hob, drain the nuggets on paper towel and break the thickest one open. The meat inside must be white with no pink, and the juices clear. If it is still pink, give them another 2 minutes in the pan. Enjoy!