Cut the chicken into similar size chunks, season and set aside.
To make the cornflake mixture place the cornflakes in a blender and briefly whizz up until they have the consistency of very coarse breadcrumbs. Combine with the regular breadcrumbs and place in a bowl. Put the flour in another bowl.
Beat the eggs using a fork, season and set aside.
Dip each nugget in the flour, then egg, then cornflake mixtures – in that order.
In a large frying pan heat up approx. 3 tablespoons of the oil and fry the nuggets on a medium heat until golden brown for about 2 minutes on each side. Add a little more oil after you’ve turned them over. Do not overcrowd the pan.
Place the chicken nuggets on top of a large plate lined with a paper towel (to absorb excess oil) for 1 minute. Discard the paper towel and serve the nuggets with your favourite dip and a sprinkle of lemon/lime juice (optional).
Cut the chicken into similar size chunks.
Use large bowls rather than plates for the mixtures – the chicken gets coated quicker and more evenly if you immerse, rather than roll it, in the mixtures.
You can prepare the chicken nuggets ahead, arrange on a plate and refrigerate for a few hours before frying.
Season the chicken with your favourite spices or dried herbs before coating. Or simply use salt and pepper.