Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, in a small bowl, combine the sriracha (use less if you'd prefer things milder) and mayo. Set aside.

Grate the Cheddar cheese.

Slice the chicken breasts widthways into 2cm thick strips. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Crack the egg (see pantry for amount) into a bowl and whisk.

In another bowl, combine the breadcrumbs, Central American style spice mix and the salt (see pantry for amount).

Season the chicken, then dip into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg. 

Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken. 

Once hot, lay in the chicken. Season with salt and pepper. Cook until golden brown, 3-4 mins each side. Adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a plate lined with kitchen paper.

When the wedges have 5 mins remaining, remove from the oven and sprinkle over the cheese.

Return to the oven and bake until melted, 5 mins.

Share the chicken goujons between your plates. Serve the cheesy wedges and rocket alongside.

Drizzle the balsamic glaze over the salad and finish with a sprinkle of the flaked almonds.

Serve with a dollop of sriracha mayo for dipping.

Enjoy!