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–+ servings

Homemade Chicken goujons and crunchy Potato wedges

A gorgeous recipe of Homemade Chicken Goujons and crunchy wedges
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Prep Time 20 minutes
Cook Time 30 minutes
Course Kids In the Kitchen
Servings 4 people

Equipment

  • 1 Scissors
  • 1 Sharp knife
  • 2 Bowls
  • 1 flat plate
  • 1 colander
  • 1 Saucepan
  • 1 Chopping board
  • 1 Small bowl
  • 1 measuring spoon

Ingredients
  

  • 4 to 6 large Maris piper potatoes
  • Rapeseed oil
  • 1 teaspoon of salt pepper, paprika and smoked paprika

for the goujons

  • 150 ml buttermilk or skimmed milk mixed with 2 tsp lemon juice then left for 5 mins
  • 3 large skinless chicken breasts
  • 100 g panko breadcrumbs seasoned with salt and pepper
  • 1 tbsp rapeseed oil
  • 200 g of frozen sweetcorn or peas
  • For the Marie rose sauce
  • 2 tablespoons of tomato ketchup
  • 2 tablespoons of mayonnaise

Instructions
 

  • To prepare and cook your potato wedges:
  • Preheat your oven to 200˚C/400˚F/gas 6.
  • Put a large pan of salted water on to boil
  • Scrub the potatoes clean and get rid of any gnarly bits. Cut the potatoes into chunky wedges. Add to the pan of boiling water and parboil for 8 minutes.
  • Meanwhile, make your chicken goujons
  • Pour the buttermilk into a wide, shallow bowl. Cut each chicken breast into strips half horizontally and pat dry with kitchen paper.
  • Add them to the buttermilk
  • Tip the crumbs onto a large plate, then lift the chicken breasts from the buttermilk, and roll them in the crumbs, making sure they are coated evenly.
  • Add your goujons to a lined oiled baking tray
  • Once your wedges are parboiled
  • Drain in a colander and leave to steam dry for a couple of minutes.
  • Add to a bowl with a good glug of rapeseed oil, season with salt pepper and paprika
  • Transfer to a roasting tray and add a good lug of oil and another pinch of salt and pepper. Toss together so all the wedges are coated in the oil then spread out in one layer.
  • Cook in the hot oven for 30 minutes until golden, crisp and cooked through
  • Goujons on the top shelf and wedges to the middle shelf
  • Add your peas and corn to a saucepan and leave to simmer
  • Make your Marie Rose Sauce by mixing together your mayo and ketchup
  • Serve your wedges goujons with your corn and peas and a little dollop of Marie sauce
  • Enjoy and well done guys x

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