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Chicken Goujons

with Cheesy Wedges, Sriracha Mayo and Rocket

Tags:
Family Friendly
High Protein
Allergens:
Egg
Mustard
Milk
Cereals containing gluten
Nuts
Sulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

15 grams

Sriracha Sauce

32 grams

Mayonnaise

(Contains Egg, Mustard)

40 grams

Mature Cheddar Cheese

(Contains Milk)

2 unit(s)

Chicken Breasts

50 grams

Breadcrumbs

(Contains Cereals containing gluten)

1 sachet(s)

Central American Style Spice Mix

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

1 unit(s)

Egg

¼ tsp

Salt for the Breadcrumbs

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Nutritional information

Energy (kJ)2936 kJ
Energy (kcal)702 kcal
Fat22.3 g
of which saturates6.9 g
Carbohydrate72.8 g
of which sugars8.2 g
Protein57 g
Salt2.97 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Box Grater
Small Bowl
Plate
Mixing Bowl
Medium Bowl
Large Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

2

Meanwhile, in a small bowl, combine the sriracha (use less if you'd prefer things milder) and mayo. Set aside.

Grate the cheese.

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.

3

Crack the egg (see pantry for amount) into a bowl and whisk.

In another bowl, combine the breadcrumbs, Central American style spice mix and salt (see pantry for amount).

Season the chicken, then dip into the egg and then 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. 

4

Pop a large frying pan on 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 2-3 mins before you add the chicken. 

Once hot, lay in the chicken. Season with salt and pepper. 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.

5

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.

6

Share the chicken fingers between your plates. Add a small dollop of sriracha mayo on the end of each, then finish with a flaked almond 'nail'.

Serve the cheesy wedges and rocket alongside. Drizzle the balsamic glaze over the salad and finish with a sprinkle of the remaining almonds.

Serve with a dollop of sriracha mayo for dipping.

Enjoy!

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