chicken goujons

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chicken goujons

These tasty strips of crumb coated chicken are great for children and adults alike. Accompany with a green or rice salad and wedges and dips for a he

Suitable for people diagnosed with coeliac disease, those who are suffering from a gluten and wheat allergy or intolerance.

Serves: 2-4
Preparation time: 10 minutes
Cooking time: 10-12 minutes

ingredients

125g Breadcrumbs , DS-gluten free (see recipe below)
1 Egg , large, beaten
300g mini Chicken Breasts ,
Black Pepper , cracked
Sea Salt ,
Vegetable Oil , for shallow frying
1 packet of DS-gluten free white ciabatta rolls , for breadcrumbs

method

1. Place egg in a shallow dish and the dried crumbs on a plate.
2. Season the chicken pieces. Dip into the egg, ensure they are well coated and place in the breadcrumbs, turn several times and press the crumbs down on each piece.
3. Heat the oil in a non-stick frying pan untill hot, fry the chicken goujons in batches for 5-6 minutes, turning once.
4. Drain on kitchen paper and serve immediately with a green or rice salad, dips or wedges.

Dried Breadcrumbs

Dried breadcrumbs are really easy to make and are extremely versatile – enabling you to make a variety of breaded dishes that are truly excellent.

Use DS-gluten free White Ciabatta Rolls to make 125g.

1. Place rolls in food processor to crumb.
2. Place crumbs on a baking sheet in the oven until the crumbs are dry and crisp (taking care not to burn). The crumbs can be stored in a jay or polythene bag for up to one week in the refridgerator.