Spicy chicken goujons - chicken goujons are always a favourite and the hint of spice and herbs makes these a bit special. A deep-fryer is ideal for cooking them, but if you don’t have one, a heavy based pan with a good depth of oil will be fine.
Yields4 ServingsPrep Time15 minsCook Time12 minsTotal Time27 mins
2 Chicken Fillets cut into strips
2 Free-range Eggsbeaten
75gPlain Flour
35gBreadcrumbs
1tbspPimentón Dulcemild smoked paprika
1 large pinch of Sea Salt
1 large pinch of ground Black Pepper
2tspFresh Corianderfinely chopped
1tspFresh Oreganofinely chopped
1tspLemon Juice
Oil for frying
Lemon Wedges to garnish
1
Place the lemon juice, pimentón and half the salt and pepper in a bowl. Add the chicken, mix well to coat, and marinate in the ‘fridge for about an hour.
2
Take three bowls – place the flour in one, the eggs in another and in the third, mix the breadcrumbs with the coriander, oregano and remaining salt and pepper.
3
Coat the chicken strips with flour, shaking off the excess, then with the egg and lastly with the breadcrumbs, pressing gently to ensure they stick.
4
Fry the chicken in oil for about six minutes, turning occasionally, or until golden and cooked through. You may need to cook them in batches to avoid lowering the temperature of the oil.
5
Drain on kitchen paper and serve with the lemon wedges and salsa verde or alioli.
Place the lemon juice, pimentón and half the salt and pepper in a bowl. Add the chicken, mix well to coat, and marinate in the ‘fridge for about an hour.
2
Take three bowls – place the flour in one, the eggs in another and in the third, mix the breadcrumbs with the coriander, oregano and remaining salt and pepper.
3
Coat the chicken strips with flour, shaking off the excess, then with the egg and lastly with the breadcrumbs, pressing gently to ensure they stick.
4
Fry the chicken in oil for about six minutes, turning occasionally, or until golden and cooked through. You may need to cook them in batches to avoid lowering the temperature of the oil.
5
Drain on kitchen paper and serve with the lemon wedges and salsa verde or alioli.
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