Super Quick & Tasty Chicken Goujons

Mondays hey….who'd have 'em? Well it turns out no matter what, there's no avoiding them so we may as well just tackle them head on!

Super Quick & Tasty Chicken Goujons

Mondays hey….who’d have ’em? Well it turns out no matter what, there’s no avoiding them so we may as well just tackle them head on!


I am always looking for something tasty and quick to eat on a Monday, mainly because my tastebuds are still hungover from the weekend but I generally am lacking motivation to cook anything too taxing. So on Monday’s I raid my memory for a quick and tasty treat. On this particular Monday I went for good old Chicken Goujons! But not the cheap and nasty ones ready made from the chiller cabinet, but rather homemade from scratch with only a fraction of the calories of the shop bought ones by substituting oil thirsty breadcrumbs with a light dusting of semolina grain instead. Aside from the benefits of less fat and of course knowing exactly what you are putting on your dinner plate, there is also the added benefit of being able to change the flavours in the semolina mix to whatever you fancy or to go with whichever accompaniements you choose. The recipe below is for the classic combo of chicken with lemon and tarragon.

Please note: I am most definitely NOT talking about the wet semolina you get out of tin, but rather the grain form which can be found in the baking ailse!

Ingredients (serves 2 people):
Two skinless chicken breasts
A handful of semolina powder/grain
Freshly ground black pepper; sea salt flakes (to taste)
1 tsp of dried tarragon
Zest of one lemon
1 egg whisked (optional)
1 tblsp of olive oil.
Slice the back piece off of the chicken fillet, and then slice the rest of the fillet in three strips lengthways, and then slice each piece diagonally across. This should result is apx 7 goujon pieces per fillet.
Mix the semolina, tarragon, lemon zest, salt and pepper together in a bowl. Whisk the egg in another bowl on its own (optional, you can do this without the egg – the coating will be thinner but will still taste great – personally I switch between using the egg and not!)
Heat the olive oil in a frying pan over a medium high heat until very hot. Don’t put it on max high heat otherwise the chicken pieces will burn when you put them in the pan before cooking in the middle.
When the oil is hot enough, take the chicken and (if you are using the egg) dip the chicken in the egg mix and then coat in the semolina mix.
Place each piece in the pan – do this quickly in succession so that the chicken will all cook and be ready at the same time.
Do not move the chicken in the pan for the first 2 – 3 minutes or until when turning the semolina turns a nice golden colour. Turn and cook for the same amount of time on the other side.
After 6-7 minutes in total, give all chicken pieces a good shake in the pan to take up as much colour as possible.
Turn out onto some kitchen towel to take off any excess oil – although this will be minimal.
Serve up on a warmed plate with whichever accompaniements you wish, and Enjoy!

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