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Garlic & Herb Chicken Goujons

If you fancy a quick dinner, salad, sandwich or wrap then this Garlic & Herb Chicken Goujons the recipe for you.

Forget paying a fortune for processed chicken goujons in the shops as they have all sorts of rubbish added to them, most are made with reformed chicken, which is all the leftover bits formed to look like chicken, they add all sorts to this including preservatives and sugar, some even add chicken flavour which tells you the quality of the chicken they put in there in the first place, don’t even get me started on the crumb they are coated in.

Making your own couldn’t be easier and is so much cheaper than processed. You know exactly what goes into them, which is so much better for you and your family.

Leave the garlic and herbs out if your kids prefer plain goujons.

If you don’t have a deep fat fryer then heat about 1 inch of oil in a deep pan and cook the chicken for about 2 minutes per side then finish cooking in a preheated oven 180°c GM4 for 15-20 min depending on how big you made the goujons. Don’t be afraid to cut into one to ensure they are cooked properly. There should be no pink and all juices should be clean with no pink or blood spots.

You will be touching raw chicken in this recipe, please ensure you wash your hands and don’t touch anything after you touch the raw meat until you wash your hands with hot water using antibacterial soap. This will keep you and your family safe.

5/5

6 Portions

15 Minutes Prep. 25 Minutes Cook.

Ingredients

Allergens : Contains Gluten

Chicken Breasts - 4 (1 per person)

Eggs - 1 maybe 2

Plain Flour - 75g

Bread Crumbs - 150g

3 slices of white bread

Garlic Cloves - 2

Chive and Parsely - good handful of fresh or 2 tsp each of dried

Black Pepper (coarse) - 2 tsp

Salt (optional) - 1/2 tsp

Instructions

Getting Started... You will need - 3 soup medium soup bowls, bowls or plastic containers, 1 plate, 1 oven proof dish, 1 raw meat chopping board, 1 sharp knife, deep fat fryer, wok or deep pan.

Pre-Heat your oven to 150c and turn on your deep fat fryer to heat to about 180

Place the flour in a bowl and add the pepper and salt, mix

Place the breadcrumbs in another bowl, peel and finely chop the garlic with the herbs and mix these into the breadcrumbs.

Crack the eggs into the 3rd bowl and beat with a for.

Place a chicken breast on the chopping board with the fat end facing you and the thinner sort of pointy end away from you.

Depending on the size of breast you should get about 6 slices out of each on so slice length ways so that you get 6 long pieces or more if you are using big fillets.

Season these with a little salt and pepper if desired, it will add to the flavour, though adding more salt isn't good for your health.

I use gloves for this bit as it is messy on your hands. Take 2 or 3 pieces of chicken and roll them in the flour first, then in the egg so they are completely coated in it, then finally roll them in the breadcrumbs then onto the plate.

Do this until all the chicken is coated in breadcrumbs.

When the light goes out on the deep fat fryer place the breaded chicken pieces in the basket one at a time. The best way to do it is to drop the basket into the oil then drop the chicken into the basket piece by piece but you can easily burn yourself from splashes this way.

Don't over load the basket, so only cook as many pieces as can sit in the basket without sitting on top of each other or they will stick and one side wont go crispy and golden brown.

Leave them in the oil for about 2 minutes until they are nice and crispy and have turned a golden brown colour.

Remove from the fryer and place on the oven proof dish. It is ok if they sit on top of each other at this point as they are nice and crispy and so wont stick.

Repeat this with all the breaded chicken pieces, making sure you allow the fryer light to go out each time first (this means the oil has reached the set temperature). Unplug the fryer when done, you wont need it again.

Place the chicken in the oven for 10 - 15 minutes until cooked through. I use my food thermometer to ensure they are cooked, if you don't have one then cut into the biggest piece to make sure.

Serve with a nice salad or in a wrap.

FREEZING GUIDE

You can freeze these when cooked or just after you bread them.

Like anything, it is best to freeze them individually so they don't stick together.

Place some non stick baking parchment on a tray or baking tray that will fit in your freezer. Lay the chicken out on the tray so it isn't touching or overlapping, cover with cling film and place in the freezer for 2 -3 hours.

Remove and place in a container or portion into freezer bags, they won't stick at this stage so it is easier to remove and cook as many or as little as you like without having to defrost all of them.

When cooking or reheating it is essential that they are cooked or piping hot all the way through.

Categories: Chicken Child Friendly Fillet Inner Fillets Main Course Meat

- Ruth
- 3rd March 2017
Reply
Love it!! Will try these tomorrow, thank you
- Siobhan Abbott
- 3rd March 2017
Reply
Lovely recipe, quick and easy to make and very tasty. What we do sometimes too is dip the chicken in natural yoghurt before dipping in the breadcrumbs, this keeps them really moist because I oven cook them as I don’t own a fryer.
1. - catherine T
  - 4th March 2017
  Reply
  Hi do you coat them in yoghurt instead of egg? Sounds lovely.
  1. Liam Boland - BiaMaith Chef
    
    4th March 2017
    
    Reply
    Only if oven cooking them Catherine
    1. catherine T
      
      7th March 2017
      
      Reply
      
      Thanks Liam, am going to try the yoghurt. Made these at the weekend and we loved them.
- katej
- 9th April 2017
Reply
I dont own a fryer! When using the yoghurt can I freeze them?
1. - Liam Boland - BiaMaith Chef
  - 10th April 2017
  Reply
  Yes you can Kate
- Belinda Meaghan
- 2nd July 2018
Reply
Absolutely gorgeous just had these with my family, the kids ate them all – our dog was sad 🙂
- Geraldine
- 10th November 2019
Reply
Making these today with serve with some of the chinese curry sauce and baby potatoes