Cheesy Crumbed Chicken Goujons
I have to say every time I make these goujons at home it gets top marks. Fussy eaters-tick, Gourmet foodies -tick, Hubby-tick (I turn them into chicken schnizel), Niece Sarah-tick, God child Lara, tick.
Course Brunch, Dinner, Lunch, Main Course, Snack
Cuisine International
Servings 4 - 8 children
Equipment
- 1 frying pan
- 1 oven tray
Ingredients
- 4 chicken fillets cut into thin strips (200g eh)
- 200 g breadcrumbs fine sourdough or GF
- 100 g parmesan finely grated
- ½ tsp garlic powder
- ¼ tsp turmeric
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 60 g flour (GF if required)
- 1 large egg whisked with 50ml milk or non-dairy alternative
- 60 g butter
- 2 tbsp olive oil
Instructions
- In a medium-sized bowl, combine the breadcrumbs, parmesan, garlic powder, turmeric, salt, and pepper. Place the flour in a separate shallow bowl, and whisk together the beaten egg and milk in a third bowl.
- Gently coat the chicken with the seasoned flour, shaking off any excess. Dip the coated chicken into the egg mixture, again shaking off excess, and then coat it with the breadcrumb mixture. Keep the coated chicken refrigerated until you're ready to proceed.
- In a large frying pan, melt half of the butter with half of the olive oil over medium heat until small bubbles form. Add the breaded chicken and cook for about one to two minutes on each side until it turns crispy and golden. Transfer the cooked chicken to a large oven tray. Repeat this process, wiping the pan clean between each batch if necessary. Place the tray in the oven and bake for 5-8 minutes or until the chicken is thoroughly cooked.
Maggie's Tips
- These chicken goujons freeze really well, so double the recipe and freeze in small batches.
- GF option: Use GF breadcrumbs
- DF option: Use non dairy milk
- Grain free/Low Carb option: Use ground almonds
- Egg free option: Omit egg and use extra milk