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Baked chicken goujons

(7 Posts)
PrettyCandles Mon 20-Jun-11 17:33:59

Anyone got a recipe?

I've tried coating them in thin batter then crumbs or matzo meal, but the crust comes out very dry and the coating doesn't brown, so it looks unappetisingly raw.

Tonight I've coated the meat in thick batter but they don't look right - more like buns than chicken goujons!

CogitoErgoSometimes Mon 20-Jun-11 17:52:44

The missing ingredient is fat. Without fat, anything will dry out rather than roast crisply or brown. You could try spraying them with oil first but, quite honestly, I think shallow frying is the best technique. You don't need much oil in the pan to get the right effect. Dip chicken strips in seasoned flour, then beaten egg, then dry/toasted breadcrumbs.

jetgirl Mon 20-Jun-11 17:56:35

Mine are in the oven right now! I dip each strip into flour, then beaten egg and finally dried breadcrumbs. Bake for about 15 mins. Crispy without being dry, and if you have any left over, go nicely in sandwiches the next day!

PrettyCandles Mon 20-Jun-11 18:06:39

I suspected that, Cogito. But I want to make my fried food and eat it! No fair [sulk]

Jetgirl, do they brown?

jetgirl Mon 20-Jun-11 18:39:11

Yes. They were delicious! I do use the packet golden breadcrumbs - that might be the key to mine. I have a box full of real breadcrumbs in the freezer, but have a soft spot for the bright orange ones!

Pinner35 Mon 20-Jun-11 21:54:19

try these crisp chicken bites. They are yummy and my DD's both love them and they go down well with a fussy eater who is a regular at our house.

iwastooearlytobeayummymummy Mon 20-Jun-11 23:11:09

I know this really naughty, but try crushing salted crisps and use like breadcrumbs (beaten egg, dip in crushed crisps seasoned with black pepper, dip again in egg again and then crisps again)
please don't tell the food police wink

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