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Ghoulish Chicken Goujons and Cheesy Wedges
Ghoulish Chicken Goujons and Cheesy Wedges

Ghoulish Chicken Goujons and Cheesy Wedges

with Sriracha Mayo and Balsamic Glazed Cucumber-Rocket Salad

Recipe Development Team
Recipe Development TeamUpdated on September 26, 2025
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Family feasts don't get much creepier than these Ghoulish Chicken Goujons and Cheesy Wedges. Packed with delicious ingredients and artfully decorated to your tastes, spooky season just got frightfully tasty.

Tags:
Family Friendly
•High Protein
•Medium Spice
•Egg(s) not included
Allergens:
Egg
•Mustard
•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

32 grams

Mayonnaise

(Contains: Egg, Mustard)

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

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(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)

Not included in your delivery

1 unit(s)

Egg

¼ tsp

Salt for the Breadcrumbs

Nutritional information

Energy (kJ)2892 kJ
Energy (kcal)691 kcal
Fat24.5 g
of which saturates7.6 g
Carbohydrate76.6 g
of which sugars10.3 g
Dietary Fibre7.9 g
Protein50.5 g
Salt2.81 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Grater
•Small Bowl
•Large Frying Pan

Cooking Instructions and Tips

Bake the Wedges
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.

Get Prepped
2

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

Crumb the Chicken
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 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. 

Time to Fry
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.

Cheese Please
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.

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

Serve Up
6

Share the chicken goujons and cheesy wedges between serving plates and sprinkle over the toasted almonds. Serve with a dollop of sriracha mayo for dipping.

Combine the cucumber chunks and rocket in a serving bowl. Drizzle over the balsamic glaze and a little olive oil to finish. 

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