Crispy Chicken Goujons and Cheesy Wedges

Name: Crispy Chicken Goujons and Cheesy Wedges with Sriracha Mayo and Cucumber Salad
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 450 grams Potatoes; 15 grams Sriracha Sauce; 40 grams Mature Cheddar Cheese; 2 unit(s) British Chicken Breasts; 50 grams Breadcrumbs; 1 sachet(s) Central American Style Spice Mix; 1 unit(s) Baby Cucumber; 15 milliliter(s) Cider Vinegar; 15 grams Toasted Flaked Almonds; 20 grams Wild Rocket; 1 tbsp Mayonnaise; 1 unit(s) Egg; ¼ tsp Salt for the Breadcrumbs; ¼ tsp Sugar for the Dressing; 1 tbsp Olive Oil for the Dressing

with Sriracha Mayo and Cucumber Salad

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A comfort food favourite that you can make yourself, these Crispy Chicken Goujons and Cheesy Wedges are sure to be a crowd-pleaser. We've added some Central American style spices into the breadcrumbs for the chicken and sriracha to the mayo for a spicy kick too!

Tags:

Family Friendly

•High Protein

•Spicy

•Egg(s) not included

•Customer Favourite

Allergens:

Milk

•Wheat

•Cereals containing gluten

•Sulphites

•Almonds

•Nuts

The quantities provided above are averages only.

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.

Total45 minutes

Active 35 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

15 grams

Sriracha Sauce

40 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

British Chicken Breasts

50 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

1 sachet(s)

Central American Style Spice Mix

1 unit(s)

Baby Cucumber

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

15 grams

Toasted Flaked Almonds

(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)

20 grams

Wild Rocket

Not included in your delivery

1 tbsp

Mayonnaise

1 unit(s)

Egg

¼ tsp

Salt for the Breadcrumbs

¼ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3116 kJ

Energy (kcal)745 kcal

Fat29.2 g

of which saturates8.2 g

Carbohydrate72.1 g

of which sugars6.6 g

Dietary Fibre7.9 g

Protein50.5 g

Salt2.6 g

Potassium172.9 mg

Calcium37.4 mg

Iron1 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

•Grater

•Pan

Instructions

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.

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

Grate the Cheddar cheese.

Slice the chicken breasts widthways into 2cm thin strips. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

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

In another bowl, combine the breadcrumbs, Central American style spice mix and the 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.

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.

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.

Meanwhile, trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Mix the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts) in a bowl. Season with salt and pepper and toss through the cucumber.