As a general rule, the more time and effort I spend on cooking child-friendly food, the less likely my boys are to eat it. It’s pretty depressing at times, but I know a lot of my friends feel the same way.
But the exception to this rule is home-made chicken goujons. They’re messy to make, and not something you want to be faffing about with at 5pm on a weeknight, but if you have time to make them in advance they’re well worth the effort.
I’m a bit sqeamish about buying ready-made chicken nuggets so at least with home-made ones you’re safe in the knowledge that you’ve selected the meat yourself – so it’s not going to be processed muck.
I use crushed up cornflakes instead of breadcrumbs to coat the meat – it gives a very satisfyingly crunchy finish.
I’m not hugely keen on getting bits of raw chicken under my fingernails, so as it’s a supermucky process I’d definitely recommend getting some disposable gloves for the job. I just use Sainsbury’s own brand ones.
2 chicken breasts
2 eggs, beaten
2 handfuls cornflakes, crushed
oil for frying
1. Remove skin from chicken breasts and then cut into equal fish-finger sized strips.
2. Place your flour, beaten egg and crushed cornflakes in separate shallow bowls. Dunk each chicken strip into the flour to give it an even coating, then egg then a good roll around in the crushed cornflakes.
3. Heat a couple of tablespoons of olive oil in a large frying pan and then cook the chicken strips for approx 3 minutes until golden on one side, then turn them all over until thoroughly cooked. Remove from pan and sit on a piece of kitchen paper. Serve with pesto-coated new potatoes and your kids’ fave vegetables.
1. Make them in advance up to the end of step 2, then chill or freeze until ready to cook them.
2. I fried mine, but i’m sure they’d be just as easily cooked on a baking sheet in a hot oven for 15 minutes. Let me know if you try this method!