How to make golden chicken goujons
If making these with chicken, I recommend buying thigh meat rather than breast, as it’s more succulent, and cheaper.
This recipe can be used to make delicious, free-form fish fingers, too – it’s a particularly nice way to introduce children to mackerel.
- Cut the meat or fish into easy-grab fingers or chunks, not too thick. Put the flour on a plate and season it, if you like. Put the eggs in a second shallow dish. Place the breadcrumbs on a third plate and mix in the thyme, if using.
- Take a piece of meat or fish, dust it lightly in the flour, shaking off any excess, dip in beaten egg, allowing the excess to drip off, then coat in breadcrumbs, pressing them on lightly with your fingers. Put on a plate. Repeat until all the pieces are coated.
- Pour a 1–2mm layer of oil into a non-stick frying pan and place over a medium heat. When the oil is hot, add the pieces to the pan (you’ll probably have to cook them in two batches). Fry for 3–4 minutes each side (only about 2 minutes per side for fish), or until the goujons are golden, crisp and piping hot in the middle. Drain on kitchen paper.
- Serve alongside something to dip them in: tomato sauce, mayonnaise, tartare sauce, garlicky yoghurt etc,and salady things such as cucumber, tomatoes and celery.
Prepare the goujons then freeze uncooked. Defrost in the fridge before frying.
Makes about 20
- 250g boned-out chicken, or other poultry; or firm-fleshed fish, such
- as pollack or mackerel, skinned
- and deboned
- 3 tbsp plain flour
- 2 eggs, lightly beaten
- 100g fine, slightly dry breadcrumbs (brown or white)
- 1 tsp finely chopped thyme (optional)
- Rapeseed, olive or sunflower oil
- Freshly ground black pepper
- and sea salt (optional)
From the River Cottage Baby & Toddler Cookbook