- Preheat the oven to 200°C/ 400°F/ Gas Mark 6.
- Using a small knife, cut the potatoes into evenly-sized wedges. Place in a pan of boiling water and cook for 3-4 minutes until almost tender but still holding their shape.
- Arrange the wedges on a baking sheet lined with parchment paper and drizzle with 2 teaspoons of olive oil, tossing to coat. Season lightly with salt if you desire and put on the top shelf of the oven to roast for 25 minutes until cooked through and golden brown. Turn them over half way through to ensure they cook evenly.
- Meanwhile, put the flour in a shallow dish and seasonly lightly with salt and black pepper. Break the egg into a separate bowl and add the milk, then beat to combine with a fork. Mix the breadcrumbs and oats in a separate bowl and line the three bowls up alongside each other with an empty plate ready for the coated chicken.
- Using a small sharp knife or scissors, cut the chicken into strips. In small batches of 2-3 pieces, toss the chicken strips in the flour and toss to coat, shaking off any excess. Dip in the beaten egg mixture and then roll on the breadcrumbs. Put on the plate while you repeat with the remaining chicken.
- Remember to wash your hands and work surface with warm soapy water after handling raw chicken.
- Arrange the chicken goujons on a separate baking sheet lined with parchment paper and the remaining olive oil. Place in the oven and cook for 15-20 minutes until cooked through and tender.
- Arrange the chicken goujons on plates with the potato wedges and arrange the lettuce with cherry tomatoes that you've cut in half alongside to serve.