Chicken Goujons for the darlings!

I mentioned in my musing on How do you get Kids to eat healthier, http://jillslifelovefood.blogspot.ie/2012/08/how-do-you-get-kids-to-eat-healthier.html
if all you can do is bread some chicken or fish it’s a great start.

Since then I’ve been asked to put up my oh so simple recipe for chicken goujons. This recipe can just as easily be applied to fish. My oldest friend still has fond memories of coming to our house for dinner and been privileged to sample my Mums monkfish goujons, with homemade tartare sauce. Monkfish! Nice if you can stretch to this it’s definitely worth it, as this robust flavoursome fish makes the perfect goujon. However, these days any white fish from Cod or Pollock and Blossom will work just as well.

Below, my little helper is making chicken goujons for his dinner. Some kids will turn their nose up the first time you give them these homemade varieties especially if they are used to the frozen ones. But persistence, like anything else is key and I find they soon come round to loving them!

I always make enough to throw extra in the freezer for a handy midweek, in a hurry dinner.

Serves 2 (kids) with a portion left over for the freezer

 

 

2 large skinless chicken breast
100g breadcrumbs (I make my own from whole wheat bread and put any extra in the freezer)
1 egg
4 tablespoons of flour  (I use a wholegrain spelt, put plain flour is great)

 

Method:

Slice the Chicken into thick pieces
Whisk the egg in a bowl, place flour in another and breadcrumbs in another
Line up the three bowls in the following order;
Flour, egg, breadcrumbs
Using a fork, dip the chicken slices into first the flour, then the egg and finally the breadcrumbs
Have your sheet pan ready at the end to place them on, ready for the oven
When all goujons are made, place in a pre-heated oven, 180⁰C/Gas Mark 6 for 15/20 minutes.
If you are freezing the goujons ensure you don’t over- cook otherwise when you re-cook them they will be too chewy!
You cant be too careful with chicken, especially when giving it to children so I always cut a goujon in half to check it is cooked through.

 
If you fancy slicing a potato into chips and placing in the oven while the goujons are cooking it’s a great way to give the kids, ‘nuggets & chips’ without all that processed gunk from pre packaged stuff!

My little guy is nuts on mash potato so I served it here with mash potato and marie rose sauce
(tomato ketchup & mayo mixed with a dash of worchestershire sauce for a kick!)


Enjoy!