Crispy chicken goujons
You’ve watched the Food Network a number of times and heard some of the chefs mentioning goujons? What are goujons? These are basically small strips of fish or chicken, coated in breadcrumbs and deep-fried – a cheffy way of saying nuggets, but much tastier and healthier. The kids love them.
- 3 or 4 chicken breasts
- 1/2 cup fat-free plain Greek yogurt
- 2 tsp lemon juice
- 1/4 tsp lemon zest
- 1 Tbsp chopped fresh coriander
- 1/2 garlic clove, finely minced
- 1/2 tsp Dijon mustard
- 100g fresh breadcrumbs
- salt and freshly ground black pepper, to taste
- Vegetable oil for frying
- Cut the chicken into fingers or chunks, not too thick.
- Mix the yoghurt, lemon juice, zest, coriander, garlic and mustard together.
- In a separate dish mix the breadcrumbs and salt and pepper.
- Mix the chicken into the yoghurt mixture and let stand in the fridge for 30 minutes. If you can’t wait, don’t worry.
- Take out the chicken pieces, allowing the excess to drip off, then coat in breadcrumbs, pressing them on lightly with your fingers. Put on a plate. Repeat until all the pieces are coated.
- Pour a few teaspoons of oil into a non-stick frying pan and place over a medium heat. When the oil is hot, add the pieces to the pan (you’ll may need to do this in batches).
- Fry for about four minutes each side until golden.
- Drain on kitchen paper.
I served these with a fresh garden salad and a selection of dips, aioli for the adults, All-gold tomato sauce for the kiddies or even some mustard or sweet chilli sauce goes down a treat.