Homemade, oven baked, goujons can be a bit of a sad affair. They can be a bit dry and are usually not that crispy. They often end up being a bit of dried chicken with some breadcrumbs on top….well these are different, they stay really moist and very crispy….the two key ingredients in these are buttermilk and a bag of Tayto Cheese and Onion. Ok the latter is not the most high brow of ingredients but make no mistake it makes these the ultimate homemade goujons.the buttermilk breaks down the fibres in the chicken, leaving it soft and dispences with the need for faffing about with flour and egg as you can coat the chicken directly. The oil in the crisps means the chicken stays moist and yet will be crispy on the outside.
The picture is dreadful I’ll admit but that because these were scoffed before I could get a good shot and there was only one left to work with….that’s a good endorsement in my book anyway😊
5 chicken fillets, sliced lengthways into 2 (if small fillets) or 3 (if large)
Buttermilk, enough to cover the goujons
1/2 packet of Panko Breadcrumbs (regular breadcrumbs will do but these are crispier)
1 bag of Tayto Cheese and Onion Crisps…crushed up.
Handful of Finely Grated Parmesan ( optional)
Place chicken in a wide dish and cover with buttermilk, allow to sit, in fridge for 4 hrs or preferably overnight.remove from fridge 30mins before cooking.
Preheat oven to 190
Mix the breadcrumbs and crushed crisps and cheese( if using) in a large bowl.
Now dip the chicken pieces into the breadcrumb mix, move it around so it gets well coated. And place on a baking tray. Repeat until all the chicken has been coated.
Bake in oven for 20/25 mins until cooked through, check by cutting the thickest goujons and ensure there is no pink remaining.
Serve with mashed potatoes and peas or with salad or slice and use as a filling for wraps.
My children love them with a sweet chilli/mayo dip which is a great way to introduce a love of slightly spicier food.
Now go on give them a try, you won’t be sorry😊