Crispy chicken tenders with seasoned wedges

Golden breadcrumbed chicken strips baked until crunchy, with paprika potato wedges and peas.

Ingredients

• 600 g Chicken breast, cut into 12 strips
• 50 g Plain flour
• 2 Eggs, beaten
• 120 g Breadcrumbs
• 8 g Smoked paprika
• 4 g Salt
• 45 ml Vegetable oil
• 900 g Potatoes, cut into thick wedges
• 200 g Frozen peas
• 60 g Ketchup

Method

1. Heat the oven to 220°C (200°C fan). Toss the potato wedges with 30ml of the oil, half the paprika and half the salt on a large tray and roast for 35 minutes, turning once.
2. Set up three shallow dishes: the flour; the beaten egg; the breadcrumbs mixed with the rest of the paprika and salt.
3. Dip each chicken strip in the flour, then the egg, then press into the breadcrumbs until coated.
4. Lay the strips on a second oiled tray, drizzle with the remaining oil and bake for 18 minutes, turning halfway, until golden and cooked through.
5. Boil the peas for 3 minutes and drain.
6. Serve the tenders and wedges with the peas and ketchup.