Crispy Breaded Chicken and Chips
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Crispy Breaded Chicken and Chips

Crispy Breaded Chicken and Chips

with Cheddar and Garlic Peas

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!

Tags:
New
Eggs not included
Family Friendly
High Protein
Allergens:
Milk
Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

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

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Nutritional information

Energy (kcal)625 kcal
Energy (kJ)2613 kJ
Fat17.5 g
of which saturates8.4 g
Carbohydrate61.3 g
of which sugars9.5 g
Protein60 g
Salt1.68 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Grater
Small sauce pan
Cling Film
Bowl
Plate
Pan
Paper Towel

Instructions

Roast the Chips
1

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.

Get Prepping
2

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.

Bread the Chicken
3

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.

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, 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.

Peas Please
5

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.

Finish and Serve
6

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!