Herby Chicken Goujons

Preheat the oven to 220C. Place the flour, eggs and breadcrumbs (with the thyme mixed in) into 3 shallow bowls. Meanwhile, boil the potatoes in salted water for 15 mins, then drain, crush a little and pop into a roasting tin with 2 tbsp of oil and some seasoning. Roast for 30 mins until crisp.
Dredge the chicken pieces in the flour, then dip in the egg and finally roll in the breadcrumbs. Heat the remaining oil in a pan, and fry your goujons for 3 mins, or until golden. Drain on kitchen paper, then place on a baking sheet and bake in the oven for another 6 mins. Serve with the potatoes and a good dollop of mayo - perfect!

30 mins

4 serving

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