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Home made oven baked chicken goujons and potato wedges

Homemade alternative to the guilty takeaway classic

Chicken Goujons

Recipe courtesy of Heinz

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Method

  • Step 1

    Preheat the oven to 220°C, fan 200°C, gas 7.

  • Step 2

    Place the potatoes in a pan of salted water, bring to the boil and simmer for 5 minutes and drain.

  • Step 3

    Place the wedges onto a large baking tray, toss in the oil and season. Place in the preheated oven on the top shelf for 20 minutes, turning halfway.

  • Step 4

    Meanwhile place the flour on a plate, followed by the eggs on another plate.

  • Step 5

    Mix together the breadcrumbs, Parmesan cheese and paprika, and place on a third plate.

  • Step 6

    Dust the chicken in the flour to coat thoroughly, tapping away any excess. Then dip them into the beaten egg, followed by the Parmesan breadcrumbs.

  • Step 7

    After 20 minutes of cooking the wedges, turn them and move the wedges onto the next shelf down. Place the chicken onto a lined large baking sheet and place on the top shelf.

  • Step 8

    Cook everything for a further 15 minutes until the chicken is cooked and the wedges are crispy.

  • Step 9

    Serve immediately, with a generous dollop of Heinz Salad Cream on the side to dip into.

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