Golden Fried Chicken and Chips
with tomato and baby gem salad4.5(49)
Calories
:Â
801 kcalProtein
:Â
43.9g proteinTotal
:Â
30 minutesDifficulty
:Â
MediumEgg(s) not included
Family Friendly
Allergens:
- Wheat
- Mustard
- Egg
- Sulphites
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.
Ingredients
Serving amount
3 unit(s)
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
Baby Gem
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)3353 kJ
Energy (kcal)801 kcal
Fat31.9 g
of which saturates4.4 g
Carbohydrate84.7 g
of which sugars7.8 g
Protein43.9 g
Salt4.2 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
Cooking steps
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.
2
- Slice the chicken into 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 first 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.
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!
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.
5
- In a bowl, mix together the aioli and remaining paprika.
- Season to taste with salt and pepper.
6
- Share the chips and crunchy chicken between plates.
- Drizzle the paprika aioli over the chicken.
- Serve with the salad alongside.
