Light Bites
British
BritishChicken Goujons and Chips
Crisp breaded chicken strips with chips, a proper comfort plate. The basic oven-bakes frozen-style goujons and oven chips, while the ultimate buttermilk-brines free-range fillets and triple-cooks the chips.
Nut-free
Dairy-free
Ultimate version
Buttermilk-brined free-range chicken, double-crumbed, with triple-cooked chips.
Per serving£5.90
Total cost£11.80
Time1 hr 20 min
Ingredients for 2
- Goujons
- 400 g free-range chicken breast , cut into goujons
- 200 ml buttermilk
- 120 g panko breadcrumbs
- 60 g plain flour
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tbsp Dijon mustard
- Triple-cooked chips
- 700 g Agria potatoes , cut into thick chips
- 1 l groundnut oil , for frying
- flaky sea salt , to taste
Method
- Brine the chicken in buttermilk and Dijon for at least 2 hours, or overnight in the fridge.
- Simmer the chips until just tender, drain, steam-dry then chill.
- Fry the chips at 130C for 6 minutes, drain and cool again.
- Season the flour with garlic powder and cayenne; lift the chicken from the brine and coat in flour then panko, pressing firmly.
- Fry the chips a final time at 180C until golden and crisp, then drain and salt.
- Fry the goujons at 175C for 4 to 5 minutes until deep golden and cooked through.
- Rest the goujons on a rack, salt generously and serve with the triple-cooked chips.
Equipment
- deep fryer or heavy pan
- thermometer
- wire rack
- saucepan
The three ways, side by side
Budget
Value chicken breast in plain breadcrumbs with oven chips.
Better
Panko-crumbed chicken thigh with paprika and homemade chunky chips.
Ultimate
Buttermilk-brined free-range chicken, double-crumbed, with triple-cooked chips.
