Crispy Chicken Goujons Food

CRISPY OVEN BAKED CHICKEN TENDERS

Steps:

• Preheat oven to 200C/390F.
• Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
• Place a rack on a baking tray (not critical but bakes more evenly).
• Place the Batter ingredients in a bowl and whisk with a fork until combined.
• Add the chicken into the Batter and toss to coat.

CRUNCHY CHICKEN PIECES WITH A HERBY YOGHURT DIP

Steps:

• Add ½ x Minty yoghurt dip recipe to a mixing bowl, and place the remaining half in a small bowl in the fridge covered with clingfilm.
• On a chopping board, carefully cut the chicken lengthways into 2cm strips, then add to the bowl of dip.
• Wash your hands, the board and the knife, then mix everything together with a spoon, making sure the chicken is well coated in the dip.
• Cover with clingfilm and place in the fridge for around 30 minutes to marinate. Meanwhile...
• Preheat the oven to 190°C/375°F/gas 5.
• Lightly grease a baking tray with olive oil, then put aside.
• Using a microplane, finely zest the lemon onto a clean chopping board.
• Tear the bread into rough chunks, add to a food processor and whiz until fine.
• Put the breadcrumbs into a mixing bowl, then add the lemon zest, paprika and a tiny pinch of salt and pepper and mix well.
• Tip the breadcrumbs out onto a large plate.
• Remove the chicken from the fridge then, one by-one, dip and turn each piece of chicken in the breadcrumbs to coat.
• Place onto the greased baking tray, leaving a small gap between each piece, then wash your hands.
• Drizzle with 1 tablespoon of olive oil.
• Use oven gloves to place in the hot oven and bake for 20 to 25 minutes, or until golden and cooked through.
• Serve the chicken strips on a serving plate with the small bowl of Minty yoghurt dip from the fridge (do not use any of the excess dip from the bowl of raw chicken) and a fresh tomato salad.

BREADED CHICKEN TENDERS

Steps:

• Cut the chicken breasts into strips.
• Season the chicken with salt and pepper.
• Use 3 separate bowls for flour, breadcrumbs, and eggs - beat the eggs well and season lightly with salt and pepper.
• Dip each strip into flour, shaking off the excess flour.
• Then dip into the beaten egg, and coat well with breadcrumbs.
• Repeat with the remaining chicken strips.
• Heat up the oil, and fry the chicken tenders in batches, until golden and cooked through, they should need about 2-3 minutes each.
• Transfer to a plate lined with kitchen paper to absorb the excess oil.

CRISPY CHICKEN STRIPS

Steps:

• Submerge the chicken strips in the buttermilk for 15 to 20 minutes (or longer if you'd like).
• In another bowl, combine the flour and seasoning salt (or other seasonings if you prefer). Mix this together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps.
• Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.
• Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the chicken strips until they are all ready to cook.
• When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.
• Serve with your favorite dipping sauce. Yum!

CRISPY CHICKEN GOUJONS

Steps:

• Slice chicken breasts lengthways into long strips about 4"or 5" (10cm-13cm) long and 1/2-3/4" (1-1 1/2 cm) wide.
• This is easier if you cut your chicken when it's still partly frozen.
• Don't worry if you end up with some smaller bits of chicken, these will work just as well.
• Place breadcrumbs into a food processor together with the garlic powder, celery seeds, paprika, fennel, salt, pepper and lemon zest and process until the breadcrumbs are nice and fine.
• Place the breadcrumbs into a large zip-lock bag together with the fully defrosted chicken strips.
• Shake until the strips are well coated with the breadcrumbs.
• Arrange breaded strips in a single layer on a large plate and refrigerate for at least 20 minutes.
• Preheat your oven to 190C (375F).
• Lightly oil a baking dish or tray with the olive oil (I line mine with silicone paper first to make cleaning up easier).
• Place chicken in a single layer into the baking dish.
• Bake for 15-20 minutes until golden brown.
• Serve warm or cold, drizzled generously with the dressing of your choice.

CRISPY BUTTERMILK CHICKEN

Steps:

• Combine buttermilk,coriander and paprika in a bowl.Add chicken,turn to coat.Cover and chill for two hours.
• Preheat oven to 200 degrees c.Grease a large baking tray.
• Combine breadcrumbs,oregano,lemon rind and sesame seeds in a large bowl.Add salt and pepper to taste.Remove chicken from buttermilk mixture,and toss a piece at a time into crumb mixture.Place on the prepared tray.
• Bake for 30 mins or until golden and cooked through.