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Ingredients
Method
- 100g seasoned flour
- 1 beaten egg
- 100g white breadcrumbs
- 2 tbsp thyme leaves
- 750g new potatoes
- 5 tbsp veg oil
- 4 chicken thighs, skinned, boned and cut into pieces
- 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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