- 600g (1lb 6oz) boneless and skinless chicken
- 50g (2oz) plain flour
- Salt and freshly ground black pepper
- 2 eggs, beaten
- 100g (4oz) breadcrumbs
- 50g (2oz) Parmesan cheese,
- or something similar, such as
- Grana Padano, finely grated
- 3 tbsp sunflower oil
- These are one of my boys’ favourite foods. Use good-quality free-range chicken and you’ll have a delicious and nutritious meal that little ones will adore. My children love dipping these goujons into homemade Tomato Ketchup (see page 80) or Mayonnaise (see page 216), or sometimes a mixture of the two!
- These can either be cooked on the hob or in the oven. If using the oven, preheat to 200°C (400°F), Gas mark 6 and place a baking tray in the oven to preheat.
- Cut the chicken into goujons the size of a big finger (1 x 10cm (1/2 x 4in)). Place the flour in a mixing bowl or in a plastic bag with some salt and pepper. Place the beaten eggs in another bowl. Mix the breadcrumbs and finely grated cheese together and place in a bowl or bag as well.
- Toss the goujons in the seasoned flour, making sure they do not stick together, then remove. Shake off the excess flour and dip them in the beaten egg. Remove from the egg, letting the excess drip off, and toss into the breadcrumb and cheese mix. Shake off the excess and lay the goujons on a plate.
- To cook on the hob, heat the oil in a large frying pan over a medium to high heat. When the oil is hot, add the goujons in a single layer, cook on one side for about 3 minutes until golden, then turn down the heat and flip the pieces over. Cook on the other side for about 4 minutes, until cooked through and golden.
- To cook the goujons in the oven, drizzle the base of the preheated baking tray with the oil and lay the floured and seasoned goujons in a single layer. Bake in the oven for about 12–18 minutes, turning the goujons over halfway through,
- or when golden on one side. When they are completely cooked, remove from the oven and serve.
Parmesan Fish Goujons
Also known as fish fingers! Prepare as for chicken, but substitute skinned and filleted fish. Cut into finger size goujons as before. For this recipe I use firm fish, such as cod, hake or ling. Cooking time remains the same.