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    Salt and vinegar chicken goujons

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    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 200ºC, 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.

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