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Homemade Chicken Goujons

Thu, 26 March 2020

Homemade Chicken Goujons

Edward joins us to make homemade chicken goujons with just 5 ingredients that everyone should have in their press.

RECIPE
4 chicken fillets
1 egg & 2floz /50ml milk
2oz/50g seasoned flour (plain flour with salt and pepper)
5oz/150g breadcrumbs
2oz/50g grated parmesan
½ teaspoon Cajun spice-optional

Begin by cutting the chicken fillets into four or five thin strips.

Prepare three bowls:
1: Seasoned flour
2: Egg and milk whisked together
3: Breadcrumbs with parmesan and Cajun spice

Dip the pieces of chicken in the flour first to coat, shake off the excess and then transfer to the egg mixture, coating completely, and finally toss the egg-coated pieces of chicken in the breadcrumb mixture. Using your hand, gently press the breadcrumbs onto the pieces of chicken.

To Cook:
Preheat the oven to 180C/350F/Gas Mark 4. Line a baking tray with baking parchment.
Heat the deep fat fryer to the recommended level with some vegetable or sunflower oil.
Check that the oil is hot enough by dropping cubes of white bread into the oil for thirty seconds – if the bread turns golden brown and crispy in that time, the oil is hot enough.
Carefully drop the coated chicken goujons (in batches approximately 6 or 8 goujons) into the deep fat fryer.
Deep fry the chicken until golden brown. This should take no more than 2-3 minutes.
Transfer to the prepared baking tray and finish cooking them in the oven for a further 12-15 minutes or until cooked through. Ensure that the chicken is cooked by cutting into the thickest piece with a sharp knife – no pink at all should remain.
Serve with some peas and tomato ketchup and perhaps some crisper than crisp potato wedges

Edward’s Handy Hints:
· If sesame seeds are not to your taste, why not try adding approximately 3oz/75g grated parmesan or white cheddar?
· If you don’t have a deep fat fryer you can shallow-fry the chicken goujons in a deep sauté pan.
· The same approach of coating in seasoned flour, egg wash and breadcrumbs can be used for fish, mushrooms or chunks of soft cheese.

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