Homemade free-range chicken nuggets with three dips

Ingredients

• 2 Pkg. free range chicken breast filet
• 5 cups cornflakes, unsweetened
• 2 cups flour
• 2 eggs
• 1 tsp paprika powder, noble sweet
• salt & pepper
• Oil

For the mango dip

 

• 1 mango
• 100 g cream cheese
• 1 tbsp olive oil
• 1 tsp curry powder mild
• salt

For the vegan mayo

 

• 100ml soy milk
• 1 tsp mustard
• 1/2 tbsp white wine vineg
• 1/2 tbsp lemon juice
• 130ml oil
• salt & pepper

For the ketchup

 

• 400g canned tomatoes
• 1 onion
• 100ml apple cider vinegar
• 1 tsp salt
• 1-2 tbsp maple syrup
• Oil

For the side dish: crispy wedges

 

• 1kg potatoes
• Oil
• Salt & pepper