Salt and vinegar chicken goujons

  • Total time: Ready in 20 minutes 20 minutes

Serves: 4


100g Waitrose Sea Salt & Somerset Cider Vinegar Hand Cooked Crisps
2 essential Waitrose British Chicken Breasts, cut into strips
1 essential Waitrose Free Range Egg, beaten
Waitrose Lemon Mayonnaise, to serve


1. Preheat the oven to 200ÂșC, gas mark 6. Place the crisps in a food processor and pulse to make coarse crumbs. Place on a large plate.

2. Toss the chicken in the egg then press into the crushed crisps to evenly coat. Place the chicken goujons on a greased baking tray.

3. Bake for 20 minutes until golden and cooked throughout. Serve with lemon mayonnaise and green salad.