Chicken Goujons

Chicken Goujons

These family-friendly crunchy chicken bites are perfect for a midweek treat. We like to use panko breadcrumbs as they’re larger and crisper. Get the kids involved too, they’ll making and taking their tea!

Serves 4

Ingredients

150ml buttermilk or skimmed milk mixed with 2 tsp lemon juice then left for 5 mins

2 large skinless chicken breasts

50g panko breadcrumbs

1 tbsp rapeseed oil

Method

Pour the buttermilk into a wide, shallow bowl. Cut each chicken breast into strips and pat dry with kitchen paper. 

Turn them over in the buttermilk, leave in the dish and chill for 1 hr. 

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.

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.

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.

Transfer the chicken to a baking sheet and bake for 5 mins, then rest for 5 mins. Serve the chicken goujons with chip, fries or wedges and a side salad.

Recipe based on the BBC Good Food Guide Chicken Goujon recipe.