Crispy Chicken Strips With Chips And Dips
If fried chicken's your jam, pack this crowdpleaser on your plate. You'll serve golden, crispy, perfectly seasoned chicken alongside chips and two classic dips: sweet chilli, and cooling sour cream and chive.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Flour, Milk, Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Take your chicken out of the fridge, open the packet and let it air
Cut your potatoes (skins on) into chips and add them to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp
Meanwhile, slice your chicken breast portion[s] into 3 strips per person
Add 80ml [120ml] [160ml] milk to a large bowl with half your cider vinegar (you'll use the rest later!) – this is your marinade
Add the chicken strips to the marinade and give everything a good mix up, then set aside until later
Tip: This will help to tenderise your chicken!
Peel and grate (don't chop) your garlic
Add the grated garlic to a small pot with your red chilli relish, chilli flakes (can't handle the heat? Go easy!), remaining cider vinegar, a pinch of salt and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water
Heat the pot over a low heat, stir everything together until fully combined and cook for 2-3 min or until thickened to a syrup-like consistency – this is your sweet chilli dip
Chop your chives finely
Combine the chopped chives and your soured cream in a small bowl and season with a pinch of salt and pepper – this is your soured cream & chive dip
Wash your lettuce, then pat it dry with kitchen paper and shred finely
Top, tail, peel and grate your carrot[s]
Add the shredded lettuce and grated carrot to a bowl and toss everything together – this is your carrot salad
Discard all the excess marinade from the chicken
Add your cracked black pepper, ground paprika, cornflour and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to the bowl with the marinated chicken
Season with a generous pinch of salt and give everything a good mix up until the chicken is fully coated
Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the whole base of the pan) over a high heat
Once the pan is hot, add the coated chicken and cook for 5-6 min on each side or until golden, crisp and cooked through (no pink meat!) – these are your crispy chicken strips
Serve the crispy chicken strips with the chips and carrot salad to the side
Dollop the soured cream & chive and sweet chilli dips to the side, get dipping
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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