Crispy Breaded Chicken and Chips
with Cheddar and Garlic Peas
- Milk
- Cereals containing gluten
This Crispy Breaded Chicken and Chips is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Ingredients
450
Potatoes
1
Garlic Clove
60
Mature Cheddar Cheese
(Contains: Milk)
2
British Chicken Breasts
25
Panko Breadcrumbs
(Contains: Cereals containing gluten)
1
Smoked Paprika
120
Peas
Not included in your delivery
1
Egg
2
Tomato Ketchup
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop them 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, 25-30 mins. Turn halfway through.
Peel and grate the garlic (or use a garlic press). Grate the Cheddar.
Sandwich each chicken fillet between two pieces of baking paper or cling film.
Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 2-3cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Season with salt and pepper.
Put the panko breadcrumbs into another bowl with the smoked paprika. Season with salt and pepper and mix.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
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, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 14-16 mins total. Turn every 2-3 mins and adjust the heat if necessary.
Once cooked, transfer to a clean plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, heat a drizzle of oil in a small frying pan on medium-high heat.
Once hot, add the peas and stir-fry for 2-3 mins.
Add the garlic and fry until fragrant, 1 min, then remove from the heat. Season with salt and pepper.
When the chips have a few mins left, scatter them with the cheese and return to the oven until melted, 2-3 mins.
Serve the crispy chicken on plates with the cheesy chips and peas alongside.
Add a dollop of ketchup (see pantry for amount) for dipping.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Opinions varied; some found it tasty, while others felt it was bland. The garlic peas were overpowering for some.
- Ease of prep: Breading the chicken was fiddly for some, with insufficient panko crumbs provided for full coverage.
- Suggestions: Consider finishing the chicken in the oven to avoid burning the breadcrumbs. Adjust garlic in peas to taste.
- Portions: Some felt the chips and peas portions could have been larger.
