These Homemade Freefrom Chicken Goujons are really yummy, thanks to a crunchy sage & red onion breadcrumbs. They are easy to make using fresh chicken mini fillets and unlike most breadcrumb coated foods contain no egg or dairy and even have hidden veg in the coating! Can be served warm or cold as an allergy friendly lunchbox filler! They can be easily adapted to be Freefrom the Top14 allergens by simply changing the bread you use.
350gMini Chicken Filletsor chicken breasts cut into strips
30gWholemeal bread flourcan be seasoned with salt & pepper
Preheat the oven to 180C and grease a large pyrex rectangular dish (lasagne pan).
Open the chicken and squeeze over the juice of half a lemon, return to the fridge while you prepare everything else! This step gives the chicken a delicate lemon flavour and also helps the coating to stick.
Cut the bread into large chunks. Place in a food processor with the onion and pulse until it becomes fairly large breadcrumbs.
Add in the sage, chives, garlic powder and pulse again until chopped into fine pieces and evenly distributed throughout breadcrumbs. With the food processor running on fairly high, pour in the olive oil.
Next set up your 'coating station'. You will need a plate of flour, plate of milk and bowl of breadcrumbs, each big enough for the minifillets to fit in. I use old shallow cake tins that are kept specifically for this purpose!
Dunk each mini fillet, first into the flour, then milk and finally into the breadcrumbs. Completely coat the fillets with breadcrumbs, pressing them into the surface of the chicken to help them stick!
Put in a large rectangular pyrex dish, in a single layer. Make sure you spread them out so that the coating goes nice and crispy. Bake in the middle of a 180C oven for around 25mins until the chicken is cooked through. (These need watching from 20mins as depending on the thickness of the breadcrumbs they can start to catch at the edges!)
Serve with a lightly dressed salad, crunchy tomato & onion salsa and some buttered (dairyfree) sweetcorn!
*If using ready made breadcrumbs, you wont need a food processor (although it makes chopping the onion easier!) just finely chop the herbs & onion and stir all 'breadcrumb' ingredients together in a bowl. **Recipe & Photo Copyright The Peachicks Bakery**