We love a Fakeaway! All the flavours with far less calories, processed ingredients and you know it’s good for you! I’m not for one minute saying we shouldn’t have takeaways because life is too short but making your own Fakeaway means you can enjoy your favourites more often!

Everyone loved this recipe. I served it in baskets to really make it feel like we used to have as kids. Remember Chicken & Chips in a basket? So not only is this Gluten Free but it’s got a healthier slant as I’m using Brown Rice Breadcrumbs plus economically, it’s cheaper too!

The quantities below are for 2 people (with some leftovers) so just increase as needed.

This recipe will keep everyone very happy and it’s the perfect Friday or Saturday evening meal. If by any chance there are any leftovers, they make for great wraps and sandwiches the next day or top a salad to make a type of caeser salad.

The Brown Rice Breadcrumbs can be found in most health shops. You get quite a bit in a pack so it’s a good economical purchase and I like that it doesn’t interfere with the taste of the chicken at all. It just adds a nice crunch which is what you want.

Ingredients:

• 2 large potatoes, peeled and cut into wedges
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic salt
• Salt and Pepper

Chicken Goujons:

• 2 – 3 chicken breasts, cut into strips
• 2 eggs, beaten
• 90g plain gluten free flour
• 150g brown rice breadcrumbs (Clearspring UK)
• 1 tsp smoked paprika
• 1 tsp garlic salt
• Salt and Pepper
• 2 tbsp olive oil for the baking tray

Method:

Preheat oven to 200C Fan. Grease the oven tray for the potatoes.

Place the potato pieces on the oiled tin in an even layer and don’t let them overlap. Sprinkle over the herbs and spices and make sure all the potatoes are coated. Put into the oven for 15 minutes while you prepare the chicken.

You will need 3 bowls (breakfast size is fine).

Beat the eggs in one bowl. Into the second bowl, add the flour with salt and pepper. Into the third bowl, put the breadcrumbs, paprika, garlic, salt and pepper. If you have disposable gloves, use them otherwise just use a fork so your hands don’t get into a mess.

Line up the 3 bowls with the flour first, then the beaten egg and third is the breadcrumbs.

Dip a piece of chicken into the flour, then lift and dip into the beaten eggs and finally, coat with the breadcrumbs. Place each piece of chicken on an oiled tray and repeat till all used. Try to lay them all flat so none are overlapping. When the first 15 minutes potato roasting time is up, keep the potatoes in the oven, keep the oven on and add the tray with the chicken. Continue to cook both for another 15 minutes. Check one piece of chicken then to make sure it’s cooked through with no pink showing. Keeping the chicken pieces even will ensure they all cook at the same time.

Remove the trays and transfer the wedges to one basket and the chicken to another and let everyone dig in! So worth making and I think it will become a favourite in your house.

Always with love

Soraya x