Crispy chicken goujons with sweet potato wedges
Crunchy chicken strips in a gluten free crumb, baked until golden, with spiced sweet potato wedges.
- Time50 min
- LevelEasy
- Costabout £2.00 a head
- Oven220°C (200°C fan)
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Toss the sweet potato with 2 tbsp of the oil, the paprika and a pinch of salt on a large tray. Roast for 35 minutes, turning once.
35 min - 2
Set out three shallow dishes. Put the cornflour in the first, the beaten eggs in the second, and the breadcrumbs mixed with the garlic granules and salt in the third.
- 3
Dip each chicken strip into the cornflour, then the egg, then press it into the crumbs until well coated.
- 4
Lay the goujons on a lined baking tray and drizzle with the last of the oil.
- 5
Bake alongside the wedges for 18 to 20 minutes, turning once, until golden and cooked through with no pink inside.
19 min - 6
Boil the peas for 3 minutes and serve with the goujons and wedges.
3 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.