Crispy Chicken Goujons with lemon dip
I like to make up a big batch and try to have some leftover for sandwiches or salads. Though it is hard to have leftovers as they are totally addictive!
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
15
MINUTES
Ingredients
4 chicken breasts
2 eggs beaten
400g breadcrumbs – I use Panko breadcrumbs
150g plain or self-raising flour
Salt and freshly-ground pepper
200ml rapeseed oil, or sunflower oil
For the lemon dip:
Juice of ½ lemon
2 tbsp milk
200g mayonnaise
Freshly chopped parsley
Method
Flatten the chicken breasts a little between two sheets of cling film with a rolling pin.
Cut the chicken fillets into thin strips.
Place the beaten egg into a bowl.
Place breadcrumbs into another bowl.
Place flour into a third bowl.
Dip the chicken strips into the flour first, then into the egg mixture and finally coat completely with breadcrumbs.
Place the breaded chicken strips on a plate.
Pour the oil into a non-stick pan on a medium to high heat.
To test if the oil is hot enough, add a breadcrumb and when it sizzles and rises to the top the temperature is perfect.
Fry goujons for 2-3 minutes on each side until golden.
Fry in batches of 6 or 7 so you don’t overcrowd the pan.
Add more oil and allow to heat up if required after each batch.
Once the goujons are golden all over on both sides place them on a raised tray, this will keep them crispy and avoid the bottoms becoming soggy.
I like to place the goujons in a preheated oven at 180°C, 160°C fan, gas 4 for 5-10 minutes while I prepare to serve.
To make the dip, mix all ingredients together.
Season the goujons with salt and freshly-ground pepper and serve with creamy mash or chips and vegetables.
