The first time I had these was when a gang of about twelve of us went to visit friends of ours Aislinn and Coilin. Both adults and kids were fed to the gills with a hearty, tasty dinner. I was impressed that she fed so many and stayed so calm. She told me later that goujons can be prepared up to the point of cooking and then frozen. Great idea except as they are one of my kids favourite food, all goujons are usually cooked and scoffed on the day that I make them!
This recipe usually feeds four to six for dinner. Any left overs are great eaten cold in pitta bread the next day with a little mayo and lettuce. They also make a great lunch box filler.
- About 4 or 5 chicken fillets (approx 600g/1lb 6oz)
- 50g/2oz plain flour seasoned with salt and pepper
- 100g/4oz breadcrumbs
- 50g/2oz Parmesan or a similar hard cheese such as Grana Padano, grated finely
- 2 eggs, beaten
- Milk to tenderise chicken
- A little vegetable oil
Preheat oven to 200c/400f/Gas 6 and place a baking tray in the oven to heat.
Cut the chicken into goujons, I usually get about 4 goujons out of each chicken fillet, depending on the size. Place the goujons in a large bowl and cover with milk and place in the fridge till you are ready for them. A tip my mother-in-law Ger gave me, the milk tenderises the chicken and prevents them from drying out in the oven.
Place the flour on a plate and season with salt and pepper, then beat the eggs in a bowl and set aside, finely mix the grated cheese with the prepared breadcrumbs and place in a separate bowl.
I usually set up my work station as follows, bowl of chicken in milk, followed by plate of seasoned flour, bowl of beaten eggs, bowl of breadcrumbs and cheese and finally a clean plate to place the crumbed chicken.
Remove the chicken from the milk allowing excess milk to drain off, dust the goujons in the seasoned flour then dip them in the beaten egg. Remove from the egg, again allowing any excess to drip off. Then toss in the bread and cheese mix making sure that the goujons are covered completely with the breadcrumbs. Place the goujons on a clean plate until ready to go into the oven.
Cover the preheated baking tray with some vegetable oil, I use a pastry brush to paint on the oil, ensuring that the whole tray is coated. Place the prepared goujons on the tray ensuring there is no overlap. Bake for 15 – 20 minutes in a preheated oven, turning the goujons over once during cooking. They should be golden on both sides when cooked.
These are great served with a variety of accompaniments, mash potato and corn on the cob or home cut fries and salad, whichever you fancy. My kids love making their own Marie Rose sauce to dunking these goujons. Delicious!