Homemade Chicken Goujons – these crispy golden tender strips of chicken can be baked in the oven or cooked in your Air Fryer. Fewer calories but all the taste – never buy frozen chicken fingers again!
A few turns of salt and pepper mill to season flour
3cups(150g) panko breadcrumbs
½cup(75g) cornflakesI used Crunchy Nut
1tspgarlic saltor table salt
1tspsweet paprika or Cajun seasoning
2tbspolive oil
Cooking spray, such as Fry Light
Dipping sauce
4tbspmayonnaise
1tbspketchup
2tspyellow mustard
A little pickle brine(optional)
Instructions
Preheat your oven to 200°C 400°F). Line a large baking tray with parchment paper or a silicone mat and mist with cooking spray.
Blitz the cornflakes using a mini chopper until they are the size of the panko breadcrumbs – not so small that they turn to dust. Combine the cornflakes with the panko, garlic salt and sweet paprika in a large shallow bowl. Add the olive oil and stir again.
Add the eggs to a second bowl and beat lightly. Prepare a third bowl with the flour.
Use a fork to dredge the chicken in the flour, shaking off any excess. Then dip in the beaten egg and finally the breadcrumb mixture.
Place on the prepared tray. Repeat until you have used all the chicken strips, spacing them on the tray (you might need to cook in batches).
Oven bake for 15-17 minutes or until the chicken is cooked through. Check with an instant read thermometer if you are unsure, it should register 75°C /167°F.
Alternatively preheat your Air Fryer for 5 minutes at 200°C 400°F). Mist the basket with cooking spray and place 4-5 strips in it. Mist the chicken with cooking spray and air fry for 7-8 minutes. Repeat until you have cooked all the goujons.
Combine all the ingredients for the dipping sauce in a bowl and serve with the goujons.