Chicken Goujonette

Succulent strips of chicken beneath a crispy coating - a winner for children and adults alike. Dip in aioli (garlic mayonnaise) or homemade red tomato chutney. The chicken is marinated but this does not require further attention until you are ready for cooking.

Category:  Midweek Express  - 


For 1 people


  • 1 chicken stock cube
  • pre-cut chicken goujons, or cut your own, using battered out boneless, skinless chicken breasts
  • flour
  • 1 egg, beaten
  • breadcrumbs - either toasted fresh or commercial
  • oil for cooking

Chicken Goujonette Directions

  1. 1. Crumble and dissolve the stock cube in cold water.
  2. 2. Place the chicken in a dish and pour over the chicken stock. Add sufficient water so the chicken is completely covered. Leave to marinade for at least a couple of hours or overnight if more convenient.
  3. 3. Dip the chicken pieces into the seasoned flour then the beaten egg and finally the breadcrumbs. Place on a tray lined with baking parchment until ready for cooking.
  4. 4. Deep fry at 170 degrees for about 7 minutes or shallow fry until golden and cooked through. Drain on absorbent paper then serve hot or cold.