Golden Fried Chicken and Chips

Name: Golden Fried Chicken and Chips with tomato and baby gem salad
Total time: 30 min
Yield: 2
Cuisine: Irish
Ingredients: 600 grams Potatoes; 1 pack(s) Breadcrumbs; 2 sachet(s) Paprika; 2 unit(s) Tomato; 1 sachet(s) Aioli; 1 sachet(s) Red Wine Vinegar; 120 grams Salad Leaves; 320 grams Irish Chicken Breast; 1 sachet(s) Mayo; unit(s) Egg; to taste Salt; to taste Pepper; to taste Oil

with tomato and baby gem salad

4.4

(49)

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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

The quantities provided above are averages only.

Total30 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: Mustard, Egg)

1 sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

120 grams

Salad Leaves

320 grams

Irish Chicken Breast

1 sachet(s)

Mayo

(Contains: Mustard, Egg)

Not included in your delivery

unit(s)

Egg

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)2923 kJ

Energy (kcal)699 kcal

Fat24.1 g

of which saturates3 g

Carbohydrate79.3 g

of which sugars7.9 g

Dietary Fiber1 g

Protein48 g

Salt5.1 g

Potassium189.6 mg

Calcium8 mg

Iron0.2 mg

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

Cooking Steps

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.

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.

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!

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.