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Chicken dippers with potato wedges
- Prep time:
- 15 mins
- Cook time:
- 40 mins
- Serves:
- 2
Kids will adore Philippa Forrester’s delicious home-made and healthier alternative to purchased fast food
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Ingredients
The wedges
- 2 Maris Piper potatoes, cut into wedges
- sunflower oil, for baking
The dippers
- 6-8 slices wholemeal bread, toasted
- small bunch of Thyme, leaves picked
- small bunch of rosemary, leaves picked
- 2 Chicken breast, roasted on the bone
- 300g Flour
- 2 Eggs, lightly beaten
- tomato ketchup, for serving, homemade if possible
- sunflower oil, for shallow frying
Method
1. Preheat the oven to 200C/gas 6.For the wedges
2. Brush the wedges with sunflower oil and arrange in a single layer on a baking tray. Bake for about 30 minutes until golden, crisp, and cooked through.
For the dippers
3. Put the toast and herbs in a blender or food processor and process to fine crumbs.
4. Remove the skin and bone from the chicken breasts and cut the meat into finger lengths.
5. Dust the strips with flour and dip into the beaten eggs before coating with the herby crumbs.
6. Heat a 3cm depth of oil in a heavy-based pan and shallow fry the chicken, in batches, for 1-2 minutes on each side until golden and crisp. Serve the chicken with the wedges and accompany with ketchup.
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