This goujon recipe is bound to please both kids and adults alike, plus these chicken treats are proof that making your own beats shop-bought ones.
Ingredients
- 500ml vegetable oil, for shallow frying
- 300g chicken mini fillets
- 2 tbsp plain flour, seasoned
- 1 medium free-range egg, beaten
- 50g Bart Lemon & Pepper Crispy Crumbs
- 385g pack new potatoes with herbs and butter
- 200g coleslaw
- Handful fresh parsley, chopped
- Lemon wedges, to serve
Method
- 1. Gently heat the oil in a large, deep, heavy-based pan (it should be no more than one-third full).
- 2. Put the chicken, flour, egg and breadcrumbs into separate shallow bowls. Toss the chicken in the flour to lightly coat, shaking off the excess. Dip the floured chicken in beaten egg, then in crumbs to coat, and transfer to a plate.
- 3. When the oil is hot enough (180°C) a cube of bread will turn golden in 60 seconds. Fry the chicken in 3 batches for 3-5 minutes each, depending on the size of the pieces, until cooked through and golden. Remove using a slotted spoon and transfer to a large, kitchen paper-lined dish.
- 4. Meanwhile, cook the potatoes according to the pack instructions. Mix the coleslaw with the parsley and serve with the warm goujons, potatoes and lemon wedges.