Light Bites
British
BritishChicken Goujons and Chips
Crisp breaded chicken strips with chips, a proper comfort plate. The basic oven-bakes frozen-style goujons and oven chips, while the ultimate buttermilk-brines free-range fillets and triple-cooks the chips.
Nut-free
Dairy-free
Budget version
Value chicken breast in plain breadcrumbs with oven chips.
Per serving£1.80
Total cost£3.60
Time40 min
Ingredients for 2
- 300 g value chicken breast , cut into strips
- 80 g dried breadcrumbs
- 50 g plain flour
- 1 egg , beaten
- 500 g oven chips
- 2 tbsp vegetable oil
- salt and pepper , to taste
Method
- Heat the oven to 200C and spread the oven chips on a tray to bake for 25 minutes.
- Coat the chicken strips in seasoned flour, then beaten egg, then breadcrumbs.
- Lay the goujons on an oiled tray and drizzle with a little more oil.
- Bake for 18 to 20 minutes, turning once, until golden and cooked through.
- Serve the goujons alongside the chips.
Equipment
- baking trays
- shallow bowls
The three ways, side by side
Budget
Value chicken breast in plain breadcrumbs with oven chips.
Better
Panko-crumbed chicken thigh with paprika and homemade chunky chips.
Ultimate
Buttermilk-brined free-range chicken, double-crumbed, with triple-cooked chips.
