Homemade chicken goujons

Name: Homemade chicken goujons
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20
Ingredients: 250 g boned-out chicken, or other poultry; 3 tbsp. plain flour; 2 eggs, lightly beaten; 100 g fine, slihtly dry breadcrumbs (brown or white); 1 tsp. finely chopped thyme (optional); Rapeseed, olive or sunflower oil, for frying; Freshly ground black pepper and sea salt (optional)

By ajamesonPublished: 03 June 2011

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Food, Finger food, Fried food, Ingredient, Dishware, Dish, Deep frying, Sauces, Condiment, Cuisine,

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Yields:: 20
Prep Time:: 15 mins
Cook Time:: 15 mins
Total Time:: 30 mins

Ingredients

250 g boned-out chicken, or other poultry
3 Tbsp. plain flour
2 eggs, lightly beaten
100 g fine, slihtly dry breadcrumbs (brown or white)
1 tsp. finely chopped thyme (optional)
Rapeseed, olive or sunflower oil, for frying
Freshly ground black pepper and sea salt (optional)

Directions

Cut the meat or fish into easy-grab fingers or chunks, not too thick. Put the flour on a plate and season it, if you like. Put the eggs in a second shallow dish. Put the breadcrumbs on a third plate and mix in the thyme, if using.
Take a piece of meat or fish, dust it lightly in the flour, shaking off any excess, dip in beaten egg, 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 12mm layer 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 (youll probably have to cook them in two batches). Fry for three to four minutes each side (only about two minutes per side for fish), or until the goujons are golden, crisp and piping hot in the middle. Drain on kitchen paper.
Serve alongside something to dip them in: tomato sauce, mayonnaise, tartare sauce, garlicky yoghurt etc, and salady things such as cucumber, tomatoes and celery.

TIP

Prepare the goujons then freeze uncooked. Defrost in the fridge before frying.

TIP

For grown-ups and older children - you can pep up the coating by adding cayenne pepper or smoked paprika and lots of black pepper to the flour.

Recipe, River Cottage Baby & Toddler Cookbook (£14.99, Bloomsbury).