Chicken Goujons or ‘Gooo-Johns’! Basically a glorified name for the humble Chicken Dipper! But, whatever the case they are ruddylicious and I could kill for some right now O.o
You may ask me, why can’t I just go out and buy them? Well, you could but you’re gonna be paying about triple the price compared to if you were to make them at home. And they’re guaranteed to be tastier cos they’re gonna be fresh for starters, you’ll know what kind of meat you’re sticking in your mouth and what kind of other stuff you used to make it….annnndddd as always, you get to save some of your cash to get some booze to go along with it 😀
Simple, Tasty and Cheap! If you don’t believe me, check out my recipe! ;D
(Preparation/Cooking time: 15-20 Minutes, Difficulty Level: 2 – Easy)
(NB: This recipe also works with fish and vegetables too as a subsititute for a vegetarian option.)
- Chicken Breast/Thigh
(I recommend getting thigh as it’s more succulent and cheaper, just remember to remove the skin)
(You can get the thighs with the bone in and de-bone to get a thigh steak. Check out my ‘How To’ guide for deboning chicken thighs).
- Plain Flour
- Corn Flour
- Eggs (Whisked)
- Salt, Pepper and Sugar
- Frying Oil/Sunflower Oil
- (Optional) Dried Mixed Herbs, Paprika, Cayenne Pepper, etc
- 2 Mixing Bowls
- Deep pan for frying (You can also use a shallow frying pan with less oil and shallow fry it if you like)
- Slotted Spoon
1) Take your chicken and cut them into equal sized strips and place them all into one of the mixing bowls.
- If you use fresh chicken breast, you may want to butterfly/cut open the chicken before cutting into strips to help ensure more even sized strips.
- (Check out my ‘How To: Butterfly a Chicken’ Guide if you don’t know how to do it already – coming soon).
2) Add some plain flour (100ml of flour per 4 thighs/1 large breast) and your egg (1 per 4 thighs/1 large breast) and a dash of salt and pepper into the bowl with the chicken.
3) Add a little bit of water and mix it all together until you get to a single cream or milk consistency, then leave to marinate a little bit.
- If it is too runny add more flour and water if too thick.
4) In your frying pan, pour in about 50-100mm of oil into it or about 10-15mm of oil if using a shallow pan, then turn on to medium heat.
5) In the other mixing bowl, combine 3 part plain flour, 1 part corn flour and plenty of salt, pepper and sugar until you have enough to coat all your chicken thoroughly.
- Amount of seasoning is all dependent on your own taste. You can also add other types of dry seasoning like mixed herbs, paprika, cayenne pepper or whatever you fancy.
6) When the oil is hot, in batches, take your marinated chicken and coat thoroughly with your flour mix and carefully place into oil to fry.
7) Fry for about 4-5 minutes, ensuring to toss and turn them once or twice in between, or until golden, crispy and piping hot in the middle.
8) Once cooked, remove them from oil and place on kitchen towels to drain off any excess oil.
- If you want them to be extra crispy, you can let them cool down a little bit and then refry them for a few seconds until they’re a little darker and crispier.
9) Let it cool a little bit or you’re gonna burn your face off, then serve with your favourite dips or sauces and enjoy!
- If you don’t wanna deep fry them either cos you cba or you don’t have the oil for it, just substitute the dry flour mix with breadcrumbs and bake them in the oven instead 😀