Crispy Chicken Goujons with Homemade ‘Slaw
Just as spring shows its first signs of bursting forth, and with easter just around the corner, I, much like Jesus Christ himself, have chosen to be born again. After 5 months maintaining the pretence of adulthood, with a real job and commuting and stuff, I have returned to Manchester and part-time work. This has allowed me far more time to both binge-watch Netflix, and re-indulge in everything to do with food.
To accompany my glorious resurrection, I chose to make something tasty and unhealthy as a shameless two-fingers to all of those seed-munching prigs who are smugly still sticking to their new-year’s resolutions. In all seriousness though, this recipe is not actually as bad for you as it looks, because nothing is deep fried. Neither is it that much of a faff to make and yet it remains a fairly decadent mid-week treat.
To accompany my crispy little chicken pieces, as the Americans call them, I made some coleslaw with all of the odds and ends I had in my fridge. It was pretty delicious but do not worry too much about sticking staunchly to the ingredient list, and certainly don’t go out and buy things especially.
Chicken Goujons with Homemade Coleslaw (serves 2)
For the Chicken…
- 1 chicken breast
- 1 beaten egg
- 2 tablespoons of flour
- 2 slices of bread, crusts removed
- 1 teaspoon of chilli powder (optional)
- Fresh thyme (optional)
For the Coleslaw…
- 1 small carrot
- 1/4 of a red cabbage
- 1/2 a small red onion
- 2 slices of jalapeño or 1 fresh chilli
- 2 tablespoons of mayonnaise
- A squeeze of lemon juice
- 1 pickled gherkin (optional)
How to Make it…
- Because breadcrumbs from the shop are such a rip off, I usually make my own. Take the two slices of bread, crusts removed, and place in the oven at 50 degrees for around an hour, turn half way through. To speed up the process make the oven hotter but make sure you keep an eye of the bread, you don’t want it to crisp.
- Once the bread has dried out, whizz it in a blender or food processor to make it into breadcrumbs.
- Now slice the chicken into thin strips. Season the breadcrumbs with salt and pepper and stir through the chilli powder and thyme if using. Take out three bowls, put the flour in one, the beaten egg in the second and the breadcrumbs in the third. Dip each chicken breast in the flour, egg and breadcrumbs in turn, shaking off any excess before moving on.
- Once coated, place the chicken strips on an oiled baking tray. Drizzle over a little more vegetable oil and bake in a 180 degree oven for around 30 minutes.
- While the chicken is cooking, make your coleslaw. Julienne the carrot, cabbage, onion and gherkin (i.e. cut up into thin matchstick-like slices). Stir through the mayonnaise, lemon juice and finely chopped chilli or jalapeño.
- After 30 minutes the chicken should be crisp and golden. Serve with the coleslaw and maybe some homemade fries or sweet potato wedges or in tortilla wraps with crisp cos lettuce.
Washing Up Rating: *
I used… an oven tray, a food processor, a knife, a chopping board, 3 bowls and a mixing bowl.
Cost Rating: ***
I used… a chicken breast costing £1, 1/10 of a loaf of bread costing £1, 1 egg costing 14p, 1/20 of a bag of flour costing 50p, 1/20 of a jar of chilli powder costing £1.35, 1/5 of a pack of thyme costing 80p, a carrot costing 11p, 1/4 of a cabbage costing 47p, 1/2 an onion costing 22p, 1/10 of a bottle of mayo costing £1, 1/10 of a jar of jalapeños costing £1.30, 1/2 a lemon costing 35p and 1/20 of a jar of gherkins costing £1. Total cost: £2.30 (£1.15 per serving)