Halloween Chicken Goujons and Cheesy Wedges
with paprika mayo and salad
The quantities provided above are averages only.
Ingredients
320 grams
Irish Chicken Breast
1 pack(s)
Breadcrumbs
(Contains Wheat)
2 sachet(s)
Mayo
(Contains Egg, Mustard)
1 sachet(s)
Paprika
(Contains Mustard)
600 grams
Potatoes
1 sachet(s)
Central American Style Spice Mix
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
15 grams
Almonds
(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)
50 grams
Grated Cheese
(Contains Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
1 unit(s)
Egg
to taste
Oil
2 tbsp
Flour
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes into 2cm wide wedges (peeling optional).
Pop the wedges onto a large (lined) baking tray. Drizzle with oil, half the paprika, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through. TIP: Use two baking trays if necessary.
Meanwhile, in a small bowl, combine the mayo and remaining paprika. Set aside.
Put 2 tbsp flour (double for 4p) in a bowl. Crack an egg (double for 4p) into a bowl and whisk.
In another bowl, combine the breadcrumbs, Central American style spice mix and salt to taste.
Slice the chicken breasts lengthways into 5-6 thin strips per person. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Season the chicken with salt and pepper, then dip into the flour, then the egg and the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Tip: Kids can help crumb the chicken.
Pop a large pan on medium-high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 3-4 mins before you add the chicken.
Once hot, lay in the chicken. Cook until golden brown, 3-4 mins each side. Adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, transfer the chicken to a plate lined with kitchen paper.
When the wedges have 5 mins remaining, remove from the oven and sprinkle over the cheese.
Return to the oven and bake until melted, 5 mins.
Share the chicken goujons between your plates. Little cooks: Finish with a flaked almond 'nail'.
Serve the cheesy wedges and salad leaves alongside. Drizzle some oil and balsamic glaze over the salad, then finish with a sprinkle of the remaining almonds.
Serve with a dollop of paprika mayo for dipping.
