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Chicken goujons with home-made ketchup recipe

1060 ratings

Impress your nearest and dearest and have a go making homemade chicken goujons and ketchup. You'll need some fresh breadcrumbs to coat the meat so use a food processor to blend some slightly stale bread. The ketchup is a simple and magical combination of tomatoes, salt, sugar, and vinegar. See method

Serves 4
20 mins to prepare and 10 mins to cook
467 calories / serving
Dairy-free

Ingredients

4tbsp plain flour, seasoned
150g (5oz) fresh breadcrumbs
1 large egg, beaten
1 x 431g pack chicken fillets, cut into finger-sized strips
sunflower oil, for frying

For the ketchup

400g tin chopped tomatoes
1 tbsp tomato purée
1tbsp soft dark brown sugar
1tbsp red wine vinegar

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
1965kj
467kcal 23%
Fat
15g 21%
Saturates
2g 11%
Sugars
8g 9%
Salt
1.1g 18%

of the reference intake
Carbohydrate 45.8g Protein 35g Fibre 2.8g

Method

Put the flour, egg and breadcrumbs onto separate plates. Dip the chicken strips into the flour, then the egg and finally the breadcrumbs, to coat. Set aside to dry for up to 5 minutes.
Meanwhile, make the ketchup. Mix together the chopped tomatoes, tomato purée, sugar and vinegar in a small saucepan. Cook over a medium-high heat, stirring occasionally, for about 5 minutes or until thickened. Season to taste and either crush roughly with a fork or purée with a stick blender.
Pour oil into a frying pan to a depth of ½cm (¼in) and heat until a breadcrumb dropped into the oil sizzles. Fry the chicken strips for 2-3 minutes on each side until cooked through with no pink showing; the coating should be crisp and golden. Remove from the pan with a slotted spoon and drain on kitchen paper. Spoon into paper cones and serve immediately, with the ketchup.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.