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Whisk together eggs and mustard. Mix corn flakes and breadcrumbs. Dredge chicken in flour, shaking off excess. Dip in egg then roll in breadcrumbs to coat. Cover with plastic wrap and chill for 15 mins. Meanwhile, cover potatoes with wet paper towels. Microwave on HIGH (100%) for 4 mins. Let cool. In a heavy-bottomed saucepan, heat oil. Working in batches, deep-fry potato wedges for 4 mins. Drain on paper towels. Reheat oil. Working in batches, add par-cooked potato wedges and cook for 4-5 mins, or until golden. Drain on clean paper towels. Season. Working in batches, deep-fry chicken for 2 mins, or until cooked and golden. Drain on paper towels. Serve chicken nuggets with potato wedges, chili sauce, lemon wedges and mixed greens.
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Wedge-shaped cornbread pan — crispy edges on every piece