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Chicken goujons

Crispy chicken strips served with a carrot salad and dipping sauce

Chicken goujons

Name: Chicken goujons
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 150ml buttermilk or skimmed milk mixed with 2 tsp lemon juice then left for 5 mins; 2 large skinless chicken breasts or 4 small pieces pork escalope; 50g panko breadcrumbs; 1 tbsp rapeseed oil; 2 tbsp ketchup; 1 tsp soy sauce; ½ tsp white wine vinegar; 2 large or 4 small carrots (about 300g), peeled and grated; ½ lemon juiced; 1 tbsp olive oil; baked potatoes to serve

Lulu Grimes

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

Plus 1 hr chilling

A star rating of 3.6 out of 5.5 ratingsRate

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Serve these family-friendly crunchy chicken bites with carrot salad, tomato sauce and a baked potato. Use panko breadcrumbs if you can, as they're larger and crisper

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Ingredients

Nutrition

Units:

MetricUS

150ml buttermilk

or skimmed milk mixed with 2 tsp lemon juice then left for 5 mins
2 large skinless chicken

breasts or 4 small pieces pork escalope
50g panko breadcrumbs
1 tbsp rapeseed oil

For the sauce

2 tbsp ketchup
1 tsp soy sauce
½ tsp white wine vinegar

For the carrot salad

2 large or 4 small carrots

(about 300g), peeled and grated
½ lemon

juiced
1 tbsp olive oil
baked potatoes

to serve

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Nutrition: Per serving

kcal229
fat7g
saturates1g
carbs18g
sugars9g
fibre3g
protein21g
salt0.7g

Method

step 1

Pour the buttermilk into a wide, shallow bowl. Cut each chicken breast in half horizontally and pat dry with kitchen paper. Turn them over in the buttermilk, leave in the dish and chill for 1 hr. Meanwhile, for the salad, mix the carrot with the lemon juice and olive oil. Mix the sauce ingredients together in another bowl and set both aside.
step 2

Heat a large, non-stick frying pan, tip in the breadcrumbs and toast in the dry pan for 2-3 mins until pale brown, stirring regularly so they don’t burn. Tip into a bowl and break up any large clumps.
step 3

Heat oven to 230C/210C fan/gas 8. Tip the crumbs onto a large plate, then lift the chicken breasts from the buttermilk, and roll them in the crumbs, making sure they are coated evenly.
step 4

Heat ½ tbsp of oil in a non-stick frying pan. Fry the chicken for 1-2 mins over a medium-high heat, then turn it over, adding the rest of the oil and fry for 1 min more.
step 5

Transfer the chicken to a baking sheet and bake for 5 mins, then rest for 5 mins and cut into strips. Serve the chicken and the carrot salad with the sauce and baked potatoes.

Recipe from Good Food magazine, May 2019

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A star rating of 3.6 out of 5.5 ratings

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