Healthy Recipes

Chicken goujons

400 g British free-range chicken breast fillet, cut into strips
35 g plain flour
1 large British free-range egg
100 g fresh breadcrumbs
3 tbsp vegetable oil
Ketchup for dipping


  1. Preheat the oven to 200°C, fan 180°C, gas 6. Dip the chicken strips into the flour then into the beaten egg. Coat all over in the breadcrumbs*
  2. Heat the oil in a frying pan and cook the goujons for 1-2 minutes on each side, until cooked through and no pink colour remains.
  3. Transfer to a baking tray and cook for about 10 minutes, until cooked through. Let cool, then keep chilled before transporting to your picnic in a cool box with ice packs. Serve with a little ketchup for dipping.


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