Chicken goujons are a big family favourite and when you become gluten free often people feel they have the option of the cheap frozen option from the supermarket which frankly fill me with horror with what exactly am i eating! Why not make your own and bonus is your know what you are eating and another plus is they are much more delicious! The good news is they are not to complicated… I have to give my credit to my son Harrison for these as he is a big fan of these and he wanted to make them, although i made the egg and gluten, dairy free version, these are his!
If you are reading this and want an egg free recipe – i can help you there too – i have a recipe for you too – see my other post….
GLUTEN FREE – CHICKEN GOUJONS (AND DAIRY FREE)
- 1 pack of chicken fillet breasts – goujons
- 3tbs baby rice or rice breadcumbs or gluten free breadcumbs
- sunflower oil or rapeseed oil for frying
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp chicken seasoning
- 1 egg beaten
- 2 tbsp gluten free plain flour
- 1 tsp dried parsley
- salt and pepper
- You need to make a little production line going with these, so take an egg and put this on in a shallow dish and beat the egg.Then get your gluten free plain flour and put this on a plateand then get your baby rice (you may think ive gone mad here but honestly this works and its cheap!, or you can buy this product which i think is good (i got this from ocado) or you can buy gluten free breadcrumbs or you can make your own.
- Now i like to pimp up my flour with some flavour, as this is where you get the taste of the chicken you know and love from, i use a mix of garlic powder, chicken seasoning and paprika and some parsley with some salt but feel free to be creative here and use your own. Mix this into the flour.
- take your chicken strips and dip this into the flour mix. Then into the egg – try not to handle this to much as you just make it claggy so i just hold it on one end if i can and just try to flip it and turn it without knocking it off and making it clocking and getting a nice even coating but you will see what i mean – try to make it neat if you can it will pay off.
- Then finally coat it it in the rice/breadcrumb mixture and then finally onto a clean plate. Continue to do this until you have completed the whole pack of chicken. You may need to top up some of the flour or coating if you need to.
- Once you have completed this task. Wash your hands and take a large frying pan – ideally non stick pan if you have one (i love my eaziglide pan for this as you need hardly any oil for this job and it really doesnt slick a fab investment for your kitchen and i would highly recommend the saute pan as its very multifunctional – see below)
- Put two table spoons of oil in the pan and on a low heat heat the oil and place the goujons gently in the pan and you want to cook these low and slow so the chicken cooks though without burning the outside. I would recommend not turning these for a good 5 minutes as if you keep moving them you will knock the coating off. Turn the goujons over and cook again on the other side again for about 5 minutes – you may need to top up on some oil if it is very dry. Give a sprinkling of cracked pepper to whilst cooking. Ensure these are cooked through.