Chicken Goujons

Chicken Goujons

Ingredients.

* 1 free-range double chicken breast fillet, salt, pepper, 1 egg-white

* ½ cup cornflour (‘cornstarch’), salt, pepper, sweet paprika, garlic powder

* Olive oil

Trim the chicken of any bone, fat or gristle. Slice the chicken fillets into neat strips, about five millimetres thick, a centimetre and a half wide and as long as possible. Place the chicken into a large bowl, with some salt pepper and the egg-white. Mix the chicken and egg-white with your hands, making sure that the chicken is well coated with egg-white.

Mix the cornflour with some salt, pepper, paprika and garlic powder. Transfer it to a large bowl. Take the chicken out of the egg-white, trying to keep as much egg-white as possible in the bowl. Add the chicken pieces to the cornflour mixture and pat them with your hands, ensuring that the pieces are be completely coated in cornflour. Remove the chicken from the cornflour. Gently fry the chicken pieces, turning them as they fry, until they are golden on both sides.

Serves about four.

The French word ‘goujon’ literally means a small catfish. Usually tho’, the word is used to mean a small strip of fish or chicken, coated in seasoned flour or breadcrumbs and fried.

They’re VERY useful! You can use them for sandwiches or ‘wraps’, (‘wrap’ is noun? Apart from meaning like lady-cloak? Me talk English much goodly!) or make them into Chicken Parmigiana or something like that or just serve them with vegetables and gravy or Sauce Tomate. You can even serve them as finger food with a dip or sauce. They’re really useful.

Oh, and by the by. Nearly every recipe on the Net says that goujons are always crumbed and always deep-fried. This is because people from a, ahem certain country in the Western hemisphere, often LIKE deep-frying and crumbing. Mine, as you can see, are rolled in seasoned flour and shallow-fried.