Chicken Nugget with Roseval Potatoes

I make this chicken nugget from tender chicken breast (Beter Leven 2 stars) and with a bit of wheat flour, free-range egg, and breadcrumbs, I create a thin coating around it. I briefly fry this 'nugget' in hot sunflower oil, making it crispy, tender, and not greasy. I roast the Roseval potatoes in their skins until golden brown in the oven. Served with steamed green beans and carrots.