crispy chicken | Skinny Jeans and the Inbetweens

*repost from FB Blog* Beautiful Dinner Tonight, Spicy Crispy Chicken Goujons on a Homemade Flatbread with Mango, Coriander & Sweet Chilli Sauce Served with Sweet Potato Fries. Yummo! The Flatbreads are 6pps each and are huge! Let me tell you, this makes a tonne of food! I hope you enjoy this one guys, you could have the crispy chicken goujons on their own or with fries either or the flatbreads would make an excellent base for homemade pizzas! Hope you’re all having a great Friday! Serves 2 at 12pp each or 5pp on F&H

For the Flatbread:

Makes 6 at 6pp each, 1 Flatbread serves 2 people

250g Plain White Flour

3/4 of a tsp of Dried Yeast

1 tsp Sugar

1 tsp Olive Oil

A pinch of Salt

2 Tbsps of Fat Free Greek Yoghurt

120ml Water

Mix the Flour, Yeast, Sugar & Salt in a bowl. Make a well in the centre & add the Yoghurt oil & half the water. Mix together & slowly add the rest of the water while forming a dough. Knead the dough for 10 minutes & palce in a bowl sprayed with sprayoil & cover. Leave in a warm place for 1 hour until it doubles in size. Knock back the air by punching the dough & divide into 6 evenly sized balls. Roll out the dough into a thin flat circle. Place on a baking sheet on greaseproof paper & leave for 20 minutes to rest. Fry the flatbread in a pan with sprayoil for 2 minutes each side or until browning in spots & bubbling slightly.

For the Spicy Crisp Chicken Goujons:

30g Cornflakes

1/2 a tsp of Smoked Paprika

1 tsp Dried Oregano

Salt & Pepper

1 Egg

1 Chicken Fillet

Crush the Cornflakes, the easiest way is to place them in a food bag & bash them with a rolling pin. Mix the Paprika & Oregano into the cornflake crumbs & season well with salt & pepper. In a seperate bowl beat the egg. Cut the Chicken into bite sized chunks & dip into the egg & then into the cornflake crumbs & coat well, Place on a baking tray lined with greaseproof paper & bake in a preheated oven at 200c for approximately 20 minutes or until fully cooked through.

For the Sweet Potato Fries:

2 Medium Sweet Potatoes

Cut the sweet potatoes into skinny fries, spray with sprayoil & place in a single layer in the oven. Bake in a preheated oven at 200c for 20 minutes or until cooked through.

To Serve:

Red Onion Sliced

Mango diced into cubes

Fresh Coriander leaves torn

Cherry Tomatoes Halved

1 Tbsp Sweet Chilli Sauce.

Assemble all the ingredients onto the flatbread & drizzle with the sweet chilli sauce, divide between 2 & serve with the hot fries. Enjoy!

Serves 4 at 13pps per serving or only 1pp per serving on Filling & Healthy, this is a massive portion, I couldn’t even finish it to be fair!

4 Chicken Fillets cut into 4 large pieces each. Blitz 4 Slices wholemeal Calorie Controlled Bread (I used Brennans BeGood) 1 tsp Oregano, 3tsps Smoked Paprika, 1/2 tsp Onion Salt, 1/2 tsp Garlic Salt and a good grinding of fresh Black Pepper together in your food processor to form light breadcrumbs. Whisk 2 Eggs in a bowl. Dip the Chicken Pieces into the Egg & then roll it in the Breadcrumbs until evenly coated. Place on a baking tray lined with foil & sprayed with oil & bake for 20mins in preheated oven at 200c turn the Chicken pieces & continue to bake for further 15mins until crispy & cooked through. Meanwhile peel & chop potatoes into chunky fry shapes, place on a plate & microwave for 4mins take off plate & spread onto a baking tray in an even layer & spray well with oil. Bake for 25mins in the oven or until cooked & browned. For the Coleslaw grate 1 Carrot & a Wedge of White Cabbage, stir in 3tbsp low fat creme fraiche, salt & pepper to taste & juice of 1/2 a Lemon. Cook your Corn on the Cob as per packet instructions, serve up & Enjoy!