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Crispy Lemon Chicken Goujons

July 7, 2014 by Katie Bryson

Crispy Lemon Chicken Goujons on Feedingboys.co.uk

A quick and tasty tea-time treat of juicy chicken thigh strips in a lemony crispy crust, perfect for dipping or putting in wraps.

They’re oven baked not fried, and only take ten minutes to prepare and 25 minutes to cook. Make a few batches and pop them in the freezer for playdate teas.

You might be put off by the potential mess with making this recipe, but I picked up a brilliant tip at The Waitrose Cookery School recently. We were making Chicken Katsu as part of a Japanese Cookery Day and were instructed to have a “dry hand” and a “wet hand”.

So I used my right hand for dunking the chicken in beaten egg, and my left for the breadcrumb coating. This means you don’t end up with breadcrumb crusted fingers.

If you’re feeling brave, you could even get the kids in the kitchen to help you. Good luck getting them to remember the wet hand, dry hand rule though 😉

Crispy Lemon Chicken Goujons
Feeds 4-6 children
prep time: 10 mins
cook time: 25 mins

Ingredients
4 boneless chicken thigh fillets
4 tbsp Mayonnaise
100g Panko Breadcrumbs
1 lemon, zest only

Method

1. Pre-heat the oven to 220C/200 fan/gas 6 and grease a baking sheet. Trim any large chunks of fat/gristle off the thigh fillets and then cut into strips.

2. Put the mayonnaise and panko breadcrumbs into separate tubs and zest half a lemon into one and mix, and then the same with the breadcrumbs. You can stir a touch of salt and pepper into each too.

3. Using one hand pick up a chicken strip and then dunk and roll in the mayo, making sure it’s completely coated and then drop it into the tub of breadcrumbs. Give it a shake and then using your other hand turn it over to make sure it’s thoroughly  covered in breadcrumbs. Place it onto the baking sheet and repeat until all your goujons are prepared.

4. Bake in the oven for 20-25 minutes until golden brown. Pop on a sheet of kitchen paper to soak up any excess oil and then serve with salad and wraps or steamed vegetables and baby new potatoes.

The verdict

I served ours up alongside green beans, broccoli and baby new potatoes tossed in my lemon and mint pesto with an extra drizzle of olive oil. I made a vegetarian version for Matthew using frozen Quorn fillets but following exactly the same process.

Both he and Arlo adored this meal on Sunday night, but poor Sam had a tummy bug so just watched from the sidelines.

Using mayonnaise instead of beaten egg is a great little store cupboard shortcut, and I think gives a juicier result. Using thigh meat also helps, but feel free to use chicken breast if your kids prefer it.

Lovely Lemons…

I’m not sure if you’ve noticed, but I’m having an extended lemon moment just now. It just brings so much sunshine to the table – light and zingy can only be a good thing right?

If you’re a fan of lemons here are some more citrus-tastic recipes from here and around the web for you to check out…

  • Lemon, honey & mustard chicken drumsticks
  • Lemon and Leek Spaghetti with Crispy Bacon
  • Chicken with Lemon Sauce
  • Spinach and Ricotta Ravioli in Lemon and Sage Butter
  • Lemon and Rosemary Chicken

What are your favourite summer ingredients? Let me know in the comments below 🙂

Filed Under: 1 Featured Posts, 1 Featured Recipes, Meat, Quick

« Speedy Suppers #6 and June Round Up
Quick and easy summer desserts »

Comments

  1. Dannii @ Hungry Healthy Happy says

    July 7, 2014 at 9:19 pm

    Yum! These sound really good. I like the tip about having a wet hand and a dry hand too.

    Thanks for including my recipes 🙂

    • Katie Bryson says

      July 11, 2014 at 8:14 pm

      Thanks Dannii – it’s trying to remember to do it that’s the challenge!

  2. Jeanne Horak-Druiff says

    July 8, 2014 at 8:49 am

    Mmmm these sound good! LIke Danii, I love the wet hand/dry hand tip – one of those moments when you think d’oh, why didn’t I think of that?! 😉

    • Katie Bryson says

      July 11, 2014 at 8:15 pm

      Exactly Jeanne – so simple but I’d never thought of it either!

  3. Nazima says

    July 8, 2014 at 12:47 pm

    love chicken nuggets made at home – at least you know what is going in them! we make similar to this for the kids and keep frozen for teatime. I tend to shallow fry them so will try bakng them as it looks like they crisp up nicely

    • Katie Bryson says

      July 11, 2014 at 8:15 pm

      Yep baked they’re still crispy on the outside and juicy on the inside… no need to fry!

  4. Jo of Jo's Kitchen says

    July 8, 2014 at 3:03 pm

    These look gorgeous. I must make them myself. Thomas would love them 🙂

    • Katie Bryson says

      July 11, 2014 at 8:16 pm

      Thanks Jo – let me know what Thomas thinks!

  5. Sally - My Custard Pie says

    July 8, 2014 at 3:46 pm

    Lemon goes in practically everything I cook! A nice lemon and garlic aeoli would be fantastic with these delicious looking goujons.

    • Katie Bryson says

      July 11, 2014 at 8:16 pm

      Oooh yes great idea Sally…. yum!

  6. Dom says

    July 8, 2014 at 5:44 pm

    u, yes please… divine. perfect summer food too!

  7. Kavey says

    July 9, 2014 at 6:09 am

    Homemade goujons so good and easy too. I do katsu ones, using panko breadcrumbs, and serve with rice and Japanese curry sauce. Love!

    • Katie Bryson says

      July 11, 2014 at 8:16 pm

      Love love love the Katsu 🙂

  8. Jan Bennett says

    July 11, 2014 at 6:35 am

    Oooh they look good – I love panko breadcrumbs – Yum!

    • Katie Bryson says

      July 11, 2014 at 8:17 pm

      Panko breadcrumbs rule… so crispy!

  9. plasterers bristol says

    January 5, 2017 at 12:21 pm

    Wow these sound so good. Thanks for sharing.

    Simon

About Katie

I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

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