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This is quite a fun recipe and should take about 25 minutes to make. Before you get started, you'll need to pre-heat the oven to 200 degrees C or gas mark 6.

1. The first thing to prepare is the bread. To make the breadcrumbs, you'll need toasted bread, so put your bread in the toaster and toast it until its light brown.

2. Break the toast up into smaller pieces, crusts and all, put the pieces inside a large plastic freezer bag and using a rolling pin, crush them into tiny breadcrumbs if you've got a food processor you can use that instead, but this is much more fun!

3. For a bit of extra flavour, we're going to add some paprika. Paprika is a seasoning powder made from red peppers. About ¼ teaspoon should do. Give it a good shake. Then, put the breadcrumbs into a deep tray ready to coat the chicken.

4. Next step is to get the chicken pieces ready. For this you'll need an egg and about 125ml of milk. Beat the egg and milk in a large bowl until it's a nice smooth liquid then add the chicken pieces and give them a good stir so they're well covered by the mixture.

5. Then add the chicken pieces to the breadcrumbs tray, roll up your sleeves and coat all of the pieces evenly with breadcrumbs.

6. The last thing you'll need is to get the baking tray ready. To make sure the chicken doesn?t stick to the tray, you need to use a greased baking sheet, smeared with a bit of oil. Lay the chicken pieces on the tray and pop them in the oven for 10 minutes.

Now you can enjoy your chicken nuggets with the sweet corn and pasta salad!