Ingredients (serves 2):
- 100g of plain flour – seasoned with salt and pepper
- 1 large egg – beaten
- 100g of breadcrumbs – golden or plain
- 2 teaspoons of dried thyme
- 400g of new potatoes
- 5 tablespoons of vegetable oil
- 6-8 chicken strips or 2 chicken breasts cut into strips
Pre-heat the oven to around 200 degrees C.
Par-boil the potatoes for 8 minutes in lightly salted water then drain off the water. Place them onto an oven tray and pour over a glug of olive oil along with a good grind of salt and pepper. Toss them around the pan and then place it into the oven for around 30 minutes or until the potatoes and golden and crispy.
While the potatoes are cooking you can prepare the goujons. Pour the breadcrumbs onto one plate, the flour onto another and have the lightly whisked egg in a bowl. Season the flour with salt and pepper and mix in the dried thyme. Take a strip of chicken at a time, coat it in flour and then dip it into the whisked egg and then into the breadcrumbs. Coat it well with the breadcrumbs and if required return it to the egg and then back to the breadcrumbs once more. Place the goujon to one side and repeat the process with all of the other strips of chicken.
Take a deep frying pan and heat about 1/2 inch of oil until a breadcrumb sizzles and goes brown when you drop it in. Try and maintain the oil at a constant temperature while you cook the goujons. Take each goujon and carefully place it into the oil and fry for a couple of minutes on each side. Once nice and crispy, remove each goujon and place them onto a baking tray. Cook them in the oven with the potatoes for 5-10 minutes until cooked through.
Serve up the goujons and potatoes with a side salad and some mayonnaise if you like. Enjoy! 🙂
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