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Herby chicken goujons with crispy new potatoes

Name: Herby chicken goujons with crispy new potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 100g plain flour, seasoned; 1 large free-range egg, beaten; 100g fresh white breadcrumbs; 2 tbsp fresh thyme leaves; 800g new potatoes; 5 tbsp vegetable oil; 4 chicken thighs, skinned, boned and cut into pieces

Published: 31 May 09
Updated: 18 Mar 24

Kids will love these crispy chicken goujons and they’re ever so easy to make. Plus, this recipe costs less than £1.50 a head – result!

Easy
June 2009

Test kitchen approved

Serves 4
Hands on time 20 mins, plus 40 mins cooking time

Kids will love these crispy chicken goujons and they’re ever so easy to make. Plus, this recipe costs less than £1.50 a head – result!

Dairy-free recipes

Nutrition: per serving

Calories: 786kcals
Fat: 44.7g (6.8g saturated)
Protein: 28.4g
Carbohydrates: 72.2g (3.5g sugars)
Salt: 1.1g

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Ingredients

100g plain flour, seasoned
1 large free-range egg, beaten
100g fresh white breadcrumbs
2 tbsp fresh thyme leaves
800g new potatoes
5 tbsp vegetable oil
4 chicken thighs, skinned, boned and cut into pieces

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Method

Preheat the oven to 220°C/fan200°C/ gas 7. Place the flour in a bowl, the egg in a second bowl, and the breadcrumbs and thyme in a third.
Boil the potatoes in a pan of salted water for 12-15 minutes, then drain, lightly crush and place in a roasting tin with 2 tbsp of the oil and season. Roast for 30 minutes until crispy.
Dust the chicken in the flour, then dip in the egg, followed by the herby breadcrumbs. Heat the remaining oil in a frying pan and fry the goujons for 2-3 minutes, turning, until golden. Place on a baking sheet and bake for 5-6 minutes until cooked through.

Serve the goujons and potatoes with mayonnaise for dipping, if you like.

Recipe from June 2009 Issue

Nutrition

Nutrition: per serving

Calories: 786kcals
Fat: 44.7g (6.8g saturated)
Protein: 28.4g
Carbohydrates: 72.2g (3.5g sugars)
Salt: 1.1g

delicious. tips

Turn the goujons into chicken Kievs. Don’t slice the chicken thighs, bone them, then wrap them around some garlic butter, secure each one with a cocktail stick, and chill for 20 minutes. Continue with the recipe, but cook for 10-12 minutes in the oven.
Try adding different herbs to the breadcrumbs or a pinch of chilli flakes.