The trick to making your chicken dippers taste like dynamite is to use a very small amount of salt and pepper at each stage of the process. Once you master the breadcrumbs there’s very little else to do and serving up this homemade takeaway is a doddle.
- 1kg baby potatoes
- 2 tablespoons sunflower oil for the chips
- 1 teaspoon paprika
- 200g breadcrumbs
- 100g plain flour
- 2 medium eggs
- Fresh thyme
- 1 packet large chicken mini fillets
- Fresh Sweetcorn on the cob
- To Serve: Wholemeal Sub Rolls
Preheat your oven to 180 degrees Celsius (170 degrees fan oven).
Line 2 large baking trays with non-stick baking parchment.
Slice the potatoes lengthways into quarters and put onto the first baking tray. Pour the sunflower oil, and paprika on top then mix together until the potatoes are coated in the oil and paprika. Place the tray of potatoes into the oven.
Set up 3 dishes in a row. Fill one with breadcrumbs, crack 2 eggs into the second (then mix together with a fork), and fill the third with breadcrumbs and thyme leaves. Season each dish with salt and pepper and stir each dish.
Make the goujons by dipping the chicken mini fillets first into the flour, then the egg, and finally the breadcrumbs. When each mini fillet is coated in breadcrumbs place it onto the remaining baking tray. Finally, put the fresh sweetcorn onto the tray as well.
Once the potatoes have been in the oven for 30 minutes, add the second tray containing the chicken goujons to the oven. Bake for a further 25-30 minutes until golden brown.
Serve the goujons in the soft sub rolls and enjoy.