Crispy Chicken Goujons Recipe #171390
These make a terrific light lunch or dinner, or can be served cold for a picnic. They'd also be nice as finger food for a party. So versatile, and you won't believe how easy they are to make! I've adapted this recipe from one by Jamie Oliver. I serve mine drizzled with Ranch Dressing, made using Mirj's Homemade Ranch Dressing Recipe #60078. Jamie serves his with yoghurt and lemon juice. They would also be terrific served with sour cream and sweet chilli sauce. Use your imagination!
by Kookaburra
40 min | 20 min prep
SERVES 4 -6
- 200-250 g breadcrumbs, made from stale bread
- 1 teaspoon garlic powder
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1 teaspoon smoked paprika (ordinary paprika would do)
- 1 teaspoon ground fennel
- 1/4 teaspoon black pepper, freshly ground
- 1 lemon, zest of
- 4 chicken breast fillets, skinless boneless, preferably, frozen
- 2-3 tablespoons olive oil
- ranch dressing, to serve (optional)
- Slice chicken breasts lengthways into long strips about 4"or 5" (10cm-13cm) long and 1/2-3/4" (1-1 1/2 cm) wide.
- This is easier if you cut your chicken when it's still partly frozen.
- Don't worry if you end up with some smaller bits of chicken, these will work just as well.
- Place breadcrumbs into a food processor together with the garlic powder, celery seeds, paprika, fennel, salt, pepper and lemon zest and process until the breadcrumbs are nice and fine.
- Place the breadcrumbs into a large zip-lock bag together with the fully defrosted chicken strips.
- Shake until the strips are well coated with the breadcrumbs.
- Arrange breaded strips in a single layer on a large plate and refrigerate for at least 20 minutes.
- Preheat your oven to 190C (375F).
- Lightly oil a baking dish or tray with the olive oil (I line mine with silicone paper first to make cleaning up easier).
- Place chicken in a single layer into the baking dish.
- Bake for 15-20 minutes until golden brown.
- Serve warm or cold, drizzled generously with the dressing of your choice.
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5 stars