• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm wide wedges (peeling optional).
• Pop the wedges onto a large (lined) baking tray.
• Drizzle with oil, season with half the paprika, salt and pepper then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• Add 2 tbsp flour (per 2P) to a bowl.
• Beat one egg (per 2P) in another bowl.
• In a third bowl, combine breadcrumbs, Central American spice and salt to taste.
• Slice the chicken breasts lengthways into 5-6 thin strips per person. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Season the chicken with salt and pepper.
• Dip each slice first into the flour, then the egg and finally the breadcrumbs, ensuring each is completely coated.
• Transfer to a clean plate.

Little Chef's TIP: Kids can help crumb the chicken.

• Place a large pan over medium-high heat with enough oil to coat the bottom.
• Once hot, add the chicken (cook in batches if necessary).
• Fry until golden brown, 3-4 mins each side. Adjust the heat if necessary. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Once cooked, transfer to a plate lined with kitchen paper.

TIP: You want the oil to be hot so the chicken fries properly. Heat for 3-4 mins before adding the chicken.

• Meanwhile, cut the tomato into 2cm chunks.
• Trim the cucumber, then halve lengthways. Chop widthways into small pieces.
• In a small bowl, combine the mayo and remaining paprika.
• Toss the salad leaves, cucumber, tomato with salt, pepper and a drizzle of oil.

• Divide the chicken between plates.
• Serve the wedges and salad leaves alongside.
• Drizzle balsamic glaze over the salad, then finish with a sprinkling of almonds.
• Serve with a dollop of paprika mayo for dipping.