FRIJE

Instructions

• 1.   Preheat the oven to 220 degrees Celsius. Peel the potatoes or wash them thoroughly, then cut them into fries about 1/2 to 1 cm wide. On a baking sheet lined with parchment paper, toss them with 1/2 tbsp of olive oil per person. Season with salt and pepper. Bake for 30 to 40 minutes. Flip halfway through cooking.
• 2.   In a bowl, mix half of the sour cream with 1 tsp of paprika powder and 1 tsp of mustard per person. Season with salt and pepper. Cut the chicken tenders into equal-sized pieces of about 3 cm and mix them with the sour cream sauce.
• 3.   Cut the tomatoes into quarters. Finely chop the chives. Cut the cucumber in half lengthwise, then slice it into half-moons. In a salad bowl, mix the tomatoes and cucumber with 1/2 tbsp of olive oil, 1 tsp of white balsamic vinegar, the chives, the remaining sour cream, and salt and pepper per person.
• 4.   Check the oven fries, then pour the breadcrumbs onto a shallow plate and season with salt and pepper. Coat the chicken tenders in the breadcrumbs, making sure they are completely covered.
• 5.   Place a paper towel on a plate to drain the chicken when you remove it from the pan. Heat 5 tbsp of sunflower oil per person in a frying pan over medium-high heat. When the oil is very hot, cook the chicken for 2 to 3 minutes per side. The chicken is ready when it has a nice golden crust.
• 6.   Serve the chicken nuggets with the cucumber and tomato salad, the sweet and spicy chili sauce, and don't forget the fries!

Nutritional information *