One of the things I see most often is how much demand there is for easy chicken recipes. It’s everywhere, every restaurant has loads of chicken dishes, every cookbook, every blog, every YouTube account. There’s nothing wrong with it. Chicken is accessible, it’s affordable, it’s adaptable, it’s variable. There’s hundreds of ways to prep it with hundreds of other ways to flavour it.
This is a classic chicken recipe that when you have tried once, you will never go back to the Mcdonald’s crap. It’s also a great thing to be able to do, is breadcrumb something properly. It’s traditionally called a Panée. I think it is a French method. I could be wrong. But as I said it’s a great thing to be able to do, as when you know it and can apply that method to any meat or veg.
I made a quick dipping sauce for these with 1 tsp of fresh pesto and 2 tbs of natural yoghurt. But you can have it with whatever you like. Serve them as a snack on their own or with a bit of a side salad or a few chips and you’re laughing. Give it a go and let me know what you think.
2 chicken breasts
1 small bowl of flour
1 small bowl of breadcrumbs
-Crack both eggs into a small bowl and whisk them up quickly with a fork.
-Firstly you want to set up your panée station like this;
with your flour first, then the egg and finally the breadcrumbs. Always work left to right so you a know what is going where and everything stays neat and tidy and clean. This is important when dealing with raw chicken.
-Take your chicken breasts and cut them up in whichever way you fancy. I like to cut mine into three long strips which are great for dipping in sauces.
-When you have them in the shape you want, it’s time to panée.
-First coat them in flour, then transfere them to the egg. Coat them in that. Then it’s on to the breadcrumbs.
-I personally love a massive big thick layer of crunchy breadcrumbs on mine so make sure you have them well coated in breadcrumbs.
-Get a large frying pan on to a medium high heat and add a large lug of sunflower oil, salt and pepper.
-When the pan comes to temperature, carefully place your goujons in the pan making sure not to splash yourself by the oil.
-They should take about 4-5 minutes on each side, make sure to get the edges aswel.
-Whip up the sauce if you are making one, serve up the goujons while still hot and enjoy.