Cook real fresh potatoes in salted water with some caraway seeds and parsley stalks until soft, drain, let steam out and peel.
Place the peeled potatoes in a pan with the butter and about 1/3 of the fresh and finely chopped parsley. Season the potatoes with salt, pepper and some freshly grated nutmeg.
Cut up the chicken: First remove the breast, cut off the wings, cut off the legs, halve the chicken breasts lengthwise, halve the chicken legs at the joint.
Season the prepared chicken pieces with salt and pepper, bread them with flour, egg and breadcrumbs. Please refer to the step-by-step instructions in the article.
Deep-fry the breaded chicken pieces, Homemade Chicken Nuggets in hot rapeseed oil in a pot or in a deep fryer at 170°C.
Fry the remaining parsley briefly until crispy, place on a plate with kitchen paper and season with salt.
Heat the potatoes, briefly toss in the foamed butter and serve.
Add the baked Homemade Chicken Nuggets to the plate and carefully sprinkle with a little salt.
Add the cranberries, quartered lemon and fried parsley and serve quickly.