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
Better version
Panko-crumbed chicken thigh with paprika and homemade chunky chips.
Per serving£3.20
Total cost£6.40
Time55 min
Ingredients for 2
- Goujons
- 350 g boneless chicken thighs , cut into strips
- 100 g panko breadcrumbs
- 50 g plain flour
- 2 eggs , beaten
- 1 tsp smoked paprika
- Chips
- 600 g Maris Piper potatoes , cut into chips
- 3 tbsp sunflower oil
- sea salt and black pepper , to taste
Method
- Heat the oven to 210C. Parboil the chips for 5 minutes, drain and steam-dry.
- Toss the chips in oil and salt, spread on a tray and roast for 30 minutes, turning halfway.
- Mix the paprika into the flour and season. Coat the chicken in flour, egg, then panko.
- Shallow-fry the goujons in oil for 3 to 4 minutes each side until deep golden.
- Drain the goujons on kitchen paper and season.
- Serve with the crisp chunky chips.
Equipment
- frying pan
- roasting tray
- saucepan
- 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.
