Crispy Chicken Goujons

From: An_Net

On Feb 2, 2008

I made these for my DD school lunches. They were delicious fresh. I also didn't have celery seeds so used celery salt instead of normal salt. I used the smoked paprika. I used frozen chicken cut into strips and found the breadcrumbs coated the chicken easily. I froze 6 of these to test. I did have to reheat them under the grill to get them crispy. DD said they were still crisp when they cooled to room temperature at lunch time. Great recipe Kookaburra.

From: Gingernut

On Sep 20, 2006

These are really good ... the instructions were clearly written and very specific. Even though I am famous for overcooking chicken breast, these came out moist and tender! My only complaint is that they weren't very "crispy" ... I couldn't get very much of the coating to stick so it was really just a light dusting of crumbs. I served with Honey Mustard Houston's Honey Mustard as a dipping sauce.

From: Chef @Oz

On Sep 15, 2006

I made this per the recipe except used something called Celery Salt as I didn't have an celery seeds. The chicken turned out surprising well. I thought it might have been dry but they were great, especially served with yoghurt. They went into the kids' school lunch so they were good cold as well. My only concern was it tasted a bit artificial which I suspect was due to the celery salt. If I can ever find celery seeds I'll give it a rating.

From: Jewelies

On Jun 7, 2006

Kooka both my daughters scoffed this (and so did their father)! I've been looking for a chicken nugget recipe that didn't turn out dry or was too spicey and now I have found it - thanks to Kooka. Really easy to make, all you do is throw the bread plus spices into a food processor, put the processed mix into a bag, add chicken, cook and your done. Quick, easy and pleased everyone. Thanks for sharing.