Crispy chicken goujons, chips & peas

• 1kgPotatoes
• 2 tbspVegetable oil
• 150gPanko breadcrumbs
• 1 tspSmoked paprika
• 2 tbspOlive oil
• 600gChicken breast fillets
• 3 tbspPlain flour
• 2Eggs
• 300gFrozen peas

Plus salt, pepper and water.

Method

1. 1

   Heat the oven to 220C (200C fan). Cut the potatoes into chips about 1cm thick, leaving the skins on. Rinse them, then dry well in a clean tea towel.

2. 2

   Toss the chips with the vegetable oil and a good pinch of salt and spread them over your largest roasting tray in one layer. Roast for 40 minutes, turning halfway, until golden and crisp.

   42 min, mostly hands-off

3. 3

   Meanwhile, toast the panko in a dry frying pan over a medium heat for 3 to 4 minutes, stirring, until pale golden. Tip into a shallow bowl and stir in the paprika, olive oil and a pinch of salt.

4. 4

   Cut the chicken into finger-sized strips. Put the flour, seasoned with salt and pepper, in one bowl and beat the eggs in another. Dip each strip in the flour, then the egg, then the panko, pressing it on well. Lay them on a lined baking tray.

5. 5

   Bake the goujons on the shelf above the chips for 15 to 18 minutes, turning halfway, until crisp and cooked through with no pink in the middle.

   18 min, mostly hands-off

6. 6

   Cook the peas in boiling water for 3 minutes and drain. Serve with the goujons and chips.