Can I make chicken goujons

[gregssausageroll]

and freeze them?

Any recipes that are good for this would be appreciated. Will the egg be ok frozen and then defrosted?

Do you mean to freeze them before or after cooking?

tbh, I think a crumb mixture would not be too great after defrosting round raw meat, no idea about cooked though I would avoid it I reckon, I'd prob end up with overcooked crumb and luke-warm chicken

you could freeze the strips of raw chicken and crumb them just before cooking?

Yes, I make mine like this:

• cut chicken breast into strips
• dip in beaten egg
• dip in flour
• coat in breadcrumbs (I add some parmesan, black pepper and lemon zest to the crumbs)

I initially freeze on a baking tray covered in greaseproof paper (cover the tray with foil/clingfilm) then when frozen just put in a bag to use less space.

They defrost pretty quickly then I put on an oiled baking tray and in the oven at 180 for 10 mins (turn over halfway to brown on both sides).

Hi. Thanks for that. I will give that a try.

I'll try it too then

thanks

No problem - hope it works for you both!

Haddock Goujons

Ingredients

*  strips of haddock - or any tough fleshed fish
*  ciabatta bread
*  lemon
*  parsley
*  mayonaise
*   parmesan cheese - handfull
*  eggs

Method

* the night before; slice the ciabatta and leave out overnight to dry out.
  Into a blender put the bread, parmesan, parsley and the rind of half a lemon.
  strip the fish, dip in egg; then into the breadcrumb mix and deep fry. deep frying works best but this can be wasteful and messy so shallow fry will work fine, but remember to make sure the strips are smaller.
  serve with lemon and parsley mayonaise

Chocolate Cake Recipes

My friend gave me a recipe we all love (except my daughter, but she won't try anything new).

Cut chicken into strips, roll in red pesto, roll in breadcrumbs (fresh or dried) then freeze. Cook at 220/230 degrees for 10 to 15 minutes.

HFTB I use fresh breadcrumbs (made from stale bread) and they still go nice and crisp in the oven - not as delish as frying but easier and still good.

You can also use sesame seeds or crushed cornflakes insted of breadcrumbs.

I make chicken dippers for the dc's by marinating strips of chicken breast in yort or buttermilk (a tip from Nigella), for an hour or two. I was sceptical, but it really does make them significantly more tender. I then flour, egg and breadcrumb. Tend to use crumbs from dry stale bread, so that I can store them in a jar rather tham taking up freezer space. They whizz up much finer, so a bit more tooth-friendly for my dc's (2 and 1), but fresh crumbs give a thicker coating). I freeze them on a tray, then wt in a bag. I shallow fry straight from the freezer in sunflower oil; as I cut them pretty small (little finger sized?), they cook through no problem on a medium heat. Often stolen by me and dh for our tea, on a bap with lettuce, mayo and Tabasco

marinate in yogurt! Typing too fast!

I've never tried freezing mine and don't use breadcrumbs. If anyone has used this recipe and freezing works well, please say so, so I can do some in advance.

I get a chicken breast, then slice it into bits (apx as big as my little finger). Then dip into egg white using one hand, then (using a separate bowl, and the other hand), roll in uncooked polenta. Then I fry them.

Yum.

I just cut chicken into thin strips and coat in some olive oil and then roll in a mix of parmesan and breadcrumbs. Whack in the oven at 180C for about 12 mins - simple. My kids are fairly fussy little blighters and its one of the few things that dont get complaints to management.