October 28, 2015 — Family Food
‘…is that everything on the table can be dipped in that delicious dressing. Definitely a ‘treat’ meal. Yum yum.’
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1 large chicken breast (250g) or the equivalent – depending on appetite
1 large bag of panko bread crumbs (200g)
2 large eggs
White plain flour
1 litre vegetable oil
For the herb dressing
3 tbs olive oil
1 tbs lemon juice
2 tbs chopped parsley
2 tbs chopped chives
1 tbs chopped tarragon
100ml creme fraiche
Pan suitable for deep frying
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Leo will like these.
When I ask him what he fancies for dinner his answer is usually chicken goujons. (I have a dreadful suspicion these are all that sustain him outside of home.)
All of us must have a base relationship with crispy-fried breadcrumbs. Does it go back to memories of eating fish fingers at school? Or like Leo, eating ‘Happy Meal’ chicken nuggets after nursery. (Okay, I admit it – but they were very occasional!) The earliest memory I have of deep-fried food is eating scampi and fries in a basket on Redondo Pier Southern California – I still think of this as such a wonderful treat. So it was. Even now – when I might be advised against cooking such food – I am occasionally overtaken with a compulsion to deep-fry something in breadcrumbs. Tonight it was chicken goujons.
Meanwhile, I was surprised by the amount of goujons I made from one chicken breast. I did something odd without thinking – I sliced my chicken very thin. I then started to wonder why I needed two eggs – and nearly a bag of panko. I have done a quick calculation; if a chicken breast has a surface area of 216 sq cm, cutting it into 2 cm slices will result in about 6 slices and 336 sq cm, but if it is cut into 24 slices of at 0.5 cm this will result in a surface area of 912 sq cm. That is two dozen pieces of chicken coated in nearly one square metre of coated bread crumbs…
Thus it is possible for the goujons of one chicken breast to feed four people…
NB: Thicker chicken slices can of course be used instead. A thicker slice of chicken will create less risk of overcooked and dried meat. There will be a higher ‘meat to fried breadcrumb ratio’ which could be considered healthier. If this is preferred the cooking time will need to be increased – and the amount of chicken eaten will invariably increase. Use 3 – 4 breasts depending on size (175g – 200g per person).
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
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