Chicken goujons, also known as chicken tenders, chicken fingers, chicken strips or chicken fillets, are chicken meat prepared from the pectoralis minor muscles of the animal. These strips of white meat are located on either side of the breastbone, under the breast meat (pectoralis major). They may also be made with similarly shaped pieces cut from chicken meat, usually the breast.
Chicken Goujons are prepared by coating chicken meat in a crumbing mixture and then baking or deep frying them, in a manner similar to the preparation of Schnitzel.
- 400 g chicken tenders or chicken breast fillet, cut into strips
- 35 g plain flour
- 1 large egg
- 100 g fresh breadcrumbs
- 3 tablespoons vegetable oil
- dipping sauce, as desired
- Preheat the oven to 200°C
- Dip the chicken strips into the flour then into the beaten egg. Coat all over in the breadcrumbs
- Heat the oil in a frying pan and cook the goujons for 1-2 minutes on each side, until cooked through and no pink colour remains.
- Transfer to a baking tray and cook for about 10 minutes, until cooked through.
- Serve with your preferred dipping sauce or serve as part of a meal with mashed potatoes and peas.