Chicken Goujonettes Recipes
CHICKEN GOUJONS
Serve as a first course for eight people or as a filling main course for four. Delicious served with baby potatoes and a tossed green salad.
Provided by - Carla -
Categories Chicken Breast
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 15
Steps:
- For the Dip:.
- Throughly combine yogurt, lemon juice, cilantro and parsley and season to taste; cover and chill until needed.
- For the Chicken Goujons:.
- Divide each chicken breasts into two natural fillets.
- Place chicken fillets between two sheets of plastic wrap and using a rolling pin, flatten each one to a thickness of 1/2 inch.
- Cut the chicken into 1 inch diagonal strips.
- Mix the breadcrumbs with the spices and seasonings.
- Toss the chicken pieces (goujons) in the flour, keeping them separate.
- Dip the goujons into the beaten egg mixture and then coat with the breadcrumb mixture.
- Heat the oil in a heavy bottomed pan.
- Fry the goujons in batches until golden brown and crisp; drain on paper towels and keep warm in the oven until all of the chicken has been fried and is ready to serve.
- Garnish with lemon slices and sprigs of cilantro.
- Serve with yogurt dip and enjoy!
Nutrition Facts : Calories 692.5, Fat 12.6, SaturatedFat 4.2, Cholesterol 252.6, Sodium 820.5, Carbohydrate 68.3, Fiber 4.6, Sugar 9.1, Protein 72.1
CRISPY CHICKEN GOUJONS
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!
Provided by Kookaburra
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 265.2, Fat 9.7, SaturatedFat 1.6, Sodium 949.2, Carbohydrate 37.4, Fiber 2.8, Sugar 3.3, Protein 7.1
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