Herby, crunchy and delicious, these chicken goujons are simple and paired with a great dipping sauce.
Trim any fat or sinew from the chicken and cut the breasts into strips, roughly the size of an index finger, and season.
In a bowl, whisk the eggs, together with salt and pepper. In a blender, blitz the bread into breadcrumbs, along with the herbs and lemon zest. Transfer the herby crumbs to a plate, and sprinkle the plain flour on another plate. Coat the seasoned chicken strips in the flour, followed by the beaten egg, and finally the herby crumbs.
Heat a little oil in a pan, on a medium heat, and fry the breaded chicken for a 1-2 minutes on each side, until golden. Make sure the chicken is cooked through, that no pink meat remains and the juices run clear. Rest the chicken goujons on kitchen paper to soak up any excess oil.
For the dip, beat together the mayonnaise and mustard. Serve the breaded chicken on a bed of rocket leaves, with the dip on the side.
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Recipe taken from the SORTED Food recipe collection.