Best Crispy Chicken Goujons Recipes

CRISPY CHICKEN GOUJONS

Steps:

• 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.

CRISPY CHICKEN STRIPS

Steps:

• Pour the buttermilk into a wide, shallow bowl. Cut each chicken breast in half horizontally and pat dry with kitchen paper. Turn them over in the buttermilk, leave in the dish and chill for 1 hr. Meanwhile, for the salad, mix the carrot with the lemon juice and olive oil. Mix the sauce ingredients together in another bowl and set both aside.
• 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 and cut into strips. Serve the chicken and the carrot salad with the sauce and baked potatoes.