Ghoulish Chicken Goujons
with Cheesy Wedges, Sriracha Mayo and Rocket
This Ghoulish Chicken Goujons is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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.
Ingredients
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 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
Nutritional information
Utensils
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 sauce (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.
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 for the breadcrumbs (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.
Share the chicken goujons 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!
