Chicken goujons

Chicken goujons

Tags: Main meals

These tasty strips of crumb coated chicken are great accompanied with a green or rice salad.

  • Allergene_Milk

At a glance

Preparation time
10 min
Cooking time:
11 min
Products in this recipe


1 package
chicken breasts
300 g
black pepper
1 pinch/es of
sea salt
1 pinch/es of
vegetable oil
a little bit of


  • Place egg in a shallow dish and the dried crumbs on a plate.
  • Season the chicken pieces. Dip into the egg, ensure they are well coated and place in the breadcrumbs, turn several times and press the crumbs down on each piece.
  • Heat the oil in a non-stick frying pan until hot, fry the chicken goujons in batches for 5-6 minutes, turning once.
  • Drain on kitchen paper and serve immediately with a green or rice salad, dips or wedges.

Dried Breadcrumbs:

Dried breadcrumbs are really easy to make and are extremely versatile – enabling you to make a variety of breaded dishes that are truly excellent.

  • Use Schär gluten and wheat free White Ciabatta Rolls to make 125g of breadcrumbs
  • Place rolls in food processor to crumb.
  • Place crumbs on a baking sheet in the oven until the crumbs are dry and crisp (taking care not to burn). The crumbs can be stored in a jay or polythene bag for up to one week in the refrigerator.