Chicken goujons

I love using Panko crumbs, the Japanese and Korean version of dried breadcrumbs, and I have posted recipes using them before.

This was my take on spicy chicken goujons. The strips of chicken were floured and egged and then coated in Panko mixed with some dried sage and a spice blend made from chilli powder, pimenton, paprika, cumin, cinnamon, dried oregano, salt and pepper that I keep in a jar and keep topped up.

It is a blend that I use for sprinkling over potato wedges for oven cooking, as well as lots of other things.

The goujons were shallow-fried in hot sunflower oil, making sure that they were crisped up on both sides and for long enough to make sure the chicken was cooked through.

I suppose you could deep-fry them, but I think that you get better temperatute control in a frying pan.

The accompaniments were some steamed Jersey Royals, a simple salad, some bottled garlic mayonnaise and some smoked chipotle relish.


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