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Crispy chicken with veggie fries

A quick and easy meal full of flavour. Just what you need! Especially when it’s also packed with vegetables. Kids love fries and disguising vegetables as fries helps them eat plenty of goodness!

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Crispy chicken with veggie fries

  • 4 chicken fillets
  • 200 g cornflakes
  • 2 eggs
  • 3 tbsp flour
  • 1 tbsp madras curry powder
  • EAT ME Parsnip Product photo
    2 parsnips
  • EAT ME sweet potato Product photo
    1 large sweet potato
  • 1 courgette
  • 1 pointed sweet pepper
  • 2 tbsp olive oil
  • salt

Kitchen tools

  • Rolling pin (optional)
  • Ziplock bag (optional)
  • Baking paper

Preparation method

  1. Preheat the oven to 200 °C.
  2. Crumble the cornflakes with your hands. Or put them in a ziplock bag, seal the bag well and crush the cornflakes with a rolling pin.
  3. Beat the egg in a shallow bowl. Put the flour in another shallow bowl and the cornflakes in a third shallow bowl.
  4. Season the chicken fillets with the madras curry powder and salt to taste. Dredge the chicken in the flour first. Then dip into the beaten egg. Finally coat the chicken with the cornflakes. Place the chicken on one side of a baking tray lined with baking paper.
  5. Peel the parsnips and sweet potato. Slice all the vegetables into long batons of approx. 1.5 cm wide and 12 cm long. Arrange them on the baking tray next to the chicken. Drizzle with olive oil and scatter over the salt to taste. Place the chicken and veggie fries in the oven for approx. 25 minutes until golden and cooked.

Nutrition value per person/bite

600 kcal
47 g
14 g
3 g
68 g
16 g
8 g

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