These crunchy goujons are a family favourite, and freeze so well, so they are great for busy days.
Ingredients
Serves: 4-5
Time: 15 minutes
Cook Time: 10-15 minutes
- 4 chicken breasts
- 2 eggs
- 400g breadcrumbs
- 150g plain or self-raising flour
- Salt and freshly ground pepper
- 400ml sunflower oil
Method
1. Flatten the chicken breasts slightly between two sheets of cling film with a rolling pin.
2. Cut the fillets into thin strips.
3. Beat the eggs, in a large bowl.
4. Place the breadcrumbs and flour into two separate bowls.
5. Dip the chicken strips firstly into the flour, then into the egg mixture and finally coat with breadcrumbs.
To shallow fry:
1. Half-fill a deep frying pan with the sunflower oil on a high heat.
2. To test whether the oil is hot enough, add a breadcrumb. When it sizzles and rises to the top, the temperature is perfect.
3. Fry in batches of 6 or 7. Fry the goujons for 2-3 minutes on each side until browned.
4. Add more oil and allow to heat up if required after each batch.
5. Once browned on both sides, remove the goujons and place on a raised tray. This will keep them crispy and prevent the bottoms from becoming soggy.
6. Season with salt and freshly ground pepper.
To oven bake:
1. Spray the goujons with oil spray or drizzle with a little sunflower oil.
2. Bake in a pre heated oven at 200C/ 180C fan/ gas 6 for 20-30 minutes, turning once.
3. Remove from the oven when completely cooked through and golden brown all over.
To air fry:
1. Spray the goujons with oil spray.
2. Cook at 200C for 10-12 minutes, turn over after 5 minutes and spray again very lightly with oil.
3. Serve with creamy mash or chips and vegetables.
Hoe to prepare the night before:
Take ten minutes the night before or first thing in the morning to prepare for dinner later. Cut the chicken up into strips, cover and refrigerate.
