Recipe – Homemade Chicken Goujons and Oven Chips

SDC11050Take a pack of Birds Eye goujons and a bag of oven chips, stick em on an oven tray and stick em in the oven for half an hour.

Job done.

Only joking of course

I dont have a strict guideline for what you need – basics are enough potatoes for chips for everyone, enough chicken for everyone. 2 eggs, some flour, bread, parmesan, and garlic.

Chop up some potatoes into chunky chips, like so. You can peel them first if you like, but I just wash the outside.

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Put a pan on the hob, fill it with water, and put on the boil. When its boiling add the chips, then bring it back to the boil. Once its boiling again, cook them for approximately three minutes then drain them. Then put the colunder youve boiled them in back over the now empty pan, and put it on the heat for about a minute. This will help dry off the chips.

Pop your oven on to about 220degrees

Take the colunder out of the pan, and put to the side. Add a glug of oil and some salt and pepper to the pan, and heat up till you can see it sizzling.

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Toss your chips into this, till they are coated, then transfer them to a baking tray.

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I threw a few chilli flakes on top of mine at this stage to spice them up a little.

Pop them in the oven now, they’ll take approx 30 minutes to cook.

Now you can start on the goujons. To be honest this was the first time I’d tried these, so I didnt take pics at the start as I wasnt sure how they’d look

I bought some mini fillets, but you could cut some chicken breasts into strips. We had approx 335g of chicken which was way too much

Grab three slices of bread, throw them in a food processer. Add a handful of parmesan, a teaspoon of parmesan and 2 cloves of garlic. Whizz them up until fine.

Now get three bowls. In the first put some flour, the second an egg youve beaten, and in the third your breadcrumbs. Dip the chicken in the flour till covered, then the egg, then finish off with the breadcrumbs. This bits a little messy

When you’re done pop them all on a plate, and put them in the fridge for 10 minutes. This’ll help the breadcrumbs stick

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Get a frying pan and cover the bottom with a good glug of oil. Then pop your goujons in

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Heat them for three minutes on each sides. If you arent sure if they’re cooked then take one and slice it in half.

I did mine a bit too soon and my chips werent done, so I popped them on a baking tray and put them in the bottom of the oven.

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And you’re done. Serve up

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Fucking delishous.

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First time I’d tried these and I’ll definately be doing so again. With the breadcrumbs you could throw whatever you like in there, I looked througha  ton of recipies and everyone does different. I liked the idea of the parmesan, and it went really well with the garlic.

  • Good style on the mayo there chap. It’s all about the mayo.

    Like the idea of chilli flakes on the chips too, will have to give that a go at some point!

  • Rach

    My tummy thanks you for these. Nom. Nom. Nom.

  • Tasty