Chicken Goujons

These goujons are great as a party snack to have on the table for a buffet or you could serve them with chips or a jacket potatoes and vegetables to make a meal. They are crispy breaded chicken breasts put in the oven until golden brown.

What You Need

3 chicken breasts

50g flour

2 teaspoons your favourite herbs (if you don't know what to use, roasmary is good)

2 eggs

3 slices bread

This will make enough for 3 servings as a meal

How You Make It

You will need to dry the bread out so that you can make bread crumbs out of it. To do that, you need to put the slices of bread in the oven at 100 degrees C for about 25-30 minutes.

Whilst that is in the oven you can prepare your mini-assembly line for the goujons. The first thing you need to do is make cut the chicken into goujon size. They should be about 10cm lengthways and 2-3 cm thin.

To make the mini-assembly line the first part is the flour, weigh out about 50 grams of flour into a shallow dish. Measure out 2 teaspoons of your favourite herbs – mine are rosemary or Italian herbs – and mix them in with the flour. In the second bowl crack the eggs and whisk with a fork. And in the third bowl, once the bread crumbs have come out of the oven, place them in a food processor and blitz them until they are fine bread crumbs. If you want to add a bit more crunch and flavour you could add some porridge oats.

To assemble your chicken goujons, first dip them in the flour, then in the egg to make the breadcrumbs stick, then in the breadcrumbs. Place them on the tray and once they are all done, place in the oven at 180 degrees C for 18-22 minutes. To check if they are done you can stick a knife in them and the inside juices should be clear. Once they are cooked you can enjoy them hot or cold.

But if they have cooled down, they should not be re-heated in the microwave they may go soggy, so they are best to be reheated in the oven.