Cheat’s chicken goujons

Method

1. Gently heat the oil in a large, deep, heavy-based pan (it should be no more than one-third full).
2. Put the chicken, flour, egg and breadcrumbs into separate shallow bowls. Toss the chicken in the flour to lightly coat, shaking off the excess. Dip the floured chicken in beaten egg, then in crumbs to coat, and transfer to a plate.
3. When the oil is hot enough (180ŒÁC) a cube of bread will turn golden in 60 seconds. Fry the chicken in 3 batches for 3-5 minutes each, depending on the size of the pieces, until cooked through and golden. Remove using a slotted spoon and transfer to a large, kitchen paper-lined dish.
4. Meanwhile, cook the potatoes according to the pack instructions. Mix the coleslaw with the parsley and serve with the warm goujons, potatoes and lemon wedges.