Herby chicken goujons with crispy new potatoes
- Published: 31 May 09
- Updated: 18 Mar 24
Kids will love these crispy chicken goujons and they’re ever so easy to make. Plus, this recipe costs less than £1.50 a head – result!
Ingredients
- 100g plain flour, seasoned
- 1 large free-range egg, beaten
- 100g fresh white breadcrumbs
- 2 tbsp fresh thyme leaves
- 800g new potatoes
- 5 tbsp vegetable oil
- 4 chicken thighs, skinned, boned and cut into pieces
Method
- Preheat the oven to 220°C/fan200°C/ gas 7. Place the flour in a bowl, the egg in a second bowl, and the breadcrumbs and thyme in a third.
- Boil the potatoes in a pan of salted water for 12-15 minutes, then drain, lightly crush and place in a roasting tin with 2 tbsp of the oil and season. Roast for 30 minutes until crispy.
- Dust the chicken in the flour, then dip in the egg, followed by the herby breadcrumbs. Heat the remaining oil in a frying pan and fry the goujons for 2-3 minutes, turning, until golden. Place on a baking sheet and bake for 5-6 minutes until cooked through.
- Serve the goujons and potatoes with mayonnaise for dipping, if you like.
- Recipe from June 2009 Issue
Nutrition
- Calories
- 786kcals
- Fat
- 44.7g (6.8g saturated)
- Protein
- 28.4g
- Carbohydrates
- 72.2g (3.5g sugars)
- Salt
- 1.1g
delicious. tips
Turn the goujons into chicken Kievs. Don’t slice the chicken thighs, bone them, then wrap them around some garlic butter, secure each one with a cocktail stick, and chill for 20 minutes. Continue with the recipe, but cook for 10-12 minutes in the oven.
Try adding different herbs to the breadcrumbs or a pinch of chilli flakes.
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