Golden Fried Chicken and Chips
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Golden Fried Chicken and Chips

Golden Fried Chicken and Chips

with tomato and baby gem salad

Golden fried chicken and cheesy chips are joined by a refreshing salad in this recipe for a well-rounded meal that's tasty, filling and fresh.

Tags:
Protein Rich
Allergens:
Wheat
Mustard
Egg
Sulphites
Total Time30 minutes
Cooking Time35 minutes
DifficultyMedium

Ingredients

Serving amount

600 grams

Potatoes

1 pack(s)

Breadcrumbs

(Contains Wheat)

2 sachet(s)

Paprika

(Contains Mustard)

2 unit(s)

Tomato

1 sachet(s)

Aioli

(Contains Egg, Mustard)

1 sachet(s)

Red Wine Vinegar

(Contains Sulphites)

120 grams

Salad Leaves

320 grams

Chicken Breast

1 sachet(s)

Mayo

(Contains Egg, Mustard)

Not included in your delivery

unit(s)

Egg

to taste

Salt

to taste

Pepper

to taste

Oil

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Nutrition Values

Energy (kJ)2976 kJ
Energy (kcal)711 kcal
Fat24.9 g
of which saturates3.3 g
Carbohydrate79.1 g
of which sugars8.1 g
Dietary Fiber0 g
Protein44.2 g
Cholesterol0 mg
Salt2.65 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Baking Sheet with Baking Paper

Instructions

Cook the Chips
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (no need to peel). 
  • Pop the chips onto a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Coat the Chicken
2
  • Slice the chicken into 2cm strips. IMPORTANT: Wash hands after handling chicken and its packaging.
  • Beat 1 egg (double for 4p) in a bowl with a pinch of salt and pepper.
  • In another bowl, mix the breadcrumbs and half the paprika. Season with salt and pepper.
  • Toss the chicken in egg, then in breadcrumbs. Ensure it's completely coated.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is due to the packaging used to keep it fresh.

Fry the Chicken
3
  • Place a large pan over medium-high heat with enough oil to coat the bottom (allow the oil to get hot so the chicken can fry properly).
  • Once hot, fry the chicken until golden brown and cooked through, 6-8 mins. Shift occasionally to ensure it's golden all over.
  • Once cooked, transfer to a plate lined with kitchen paper. IMPORTANT: Chicken is cooked when no longer pink in the middle.

TIP: Don't overcrowd the pan. Cook in batches if necessary!

Prep the Veg
4
  • Meanwhile, trim the baby gem, halve lengthways and thinly slice.
  • Chop the tomato into 2cm chunks. 
  • Just before serving, toss the salad leaves and tomato together with the mayo, vinegar, and 2 tbsp oil (double for 4p).
  • Season to taste with salt and pepper.
Finishing Touches
5
  • In a bowl, mix together the aioli and remaining paprika.
  • Season to taste with salt and pepper.
Serve and Enjoy
6
  • Share the chips and crunchy chicken between plates.
  • Drizzle the paprika aioli over the chicken.
  • Serve with the salad alongside.