Golden Fried Chicken and Chips
with tomato and onion salad
Golden fried chicken and cheesy chips are joined by a refreshing and juicy salad in this recipe for a well-rounded meal that's tasty, filling and fresh.
Ingredients
3 unit(s)
Potatoes
260 grams
Diced Chicken Breast
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 sachet(s)
Paprika
(Contains Mustard)
1 unit(s)
Tomato
1 unit(s)
Onion
1 sachet(s)
Aioli
(Contains Egg, Mustard)
2 sachet(s)
Ketchup
(Contains Celery)
1 sachet(s)
Worcester Sauce
(Contains Soya)
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
120 grams
Baby Gem
Not included in your delivery
unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Utensils
Instructions
- 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.
- Beat 1 egg (double for 4p) in a bowl with a pinch of salt and pepper.
- In a separate bowl, mix the breadcrumbs and paprika. Season with salt and pepper.
- Toss the chicken first in the egg, then in the breadcrumbs, ensuring it's completely coated. IMPORTANT: Wash hands after handling chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use 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.
- Halve, peel and finely chop the onion.
- Just before serving toss the salad leaves, onion and tomato together with the vinegar, 2 tbsp oil.
- Season to taste with salt and pepper.
- In a bowl, mix together the aioli, ketchup and Worcester sauce.
- Season to taste with salt and pepper.
- Share the chips and crunchy chicken between plates.
- Serve with the salad and sauce alongside.
