I live on my own and for the most part I find cooking for one really uninspiring. I will spend my days dreaming up and preparing delicious meals for my blog, but when it comes to supper time and feeding myself, I often could not be bothered. Supper for me is often just a functional meal. One where I know I need to give my body some quality nutrition, and I generally try and eat fairly simply. I sometimes feel like I’ve cooked a skinless chicken breast in every conceivable way and it regularly makes an appearance on my plate. Maybe because it’s fairly easy to cook a chicken breast, it can be flattened and quickly pan fried with peri peri and lemon, and served with a green salad, its is one of my favourite quick meals. Or maybe its because lean white meat is generally healthier, either way, you need to add a few things to make it more ineresting.
I love crunchy pieces of chicken with loads of flavour but really hate the mess and grease associated with deep frying. I wanted to make a crispy oven version of fried chicken. I also love Parmesan cheese and fresh herbs added to crumbs like with a classic chicken Parmesan, so these goujons are the result. You could leave it out, its totally optional.
When it comes to bread crumbs I keep a permanent stash in a ziploc bag in my freezer. Whenever I have any leftover half loaves of good artisan bread, I whizz them in my food processor to make crumbs. I particularly like sourdough bread crumbs, but often its a mixed bag.
Any kind of crumbed chicken, whether fried or oven-baked requires a good spritz of fresh lemon juice and some sauce to take the dry edge off. I made an easy dipping sauce with my leftover salsa verde mixed into some store-bought low fat mayonnaise. Obviously it is awesome to make your own mayo, especially since its so easy, but I was in a hurry and I live on my own.
- 4 skinless chicken breasts, cut into strips
- 1 cup buttermilk
- 2 eggs
- 2 cups of breadcrumbs
- 1/4 cup finely grated Parmesan cheese
- small bunch of parsley or oregano (or 1T thyme)
- Salt and pepper
- Pre heat the oven to 200 C / 180C fan
- Line a large baking sheet with baking or silicone paper.
- Beat the eggs and then add the buttermilk. Whisk to thoroughly mix.
- Whizz the herbs in a food processor until fairly finely chopped. Add the breadcrumbs salt and pepper and precess briefly until well combined. Spread out on a flattish dish.
- Dip the chicken goujons into the buttermilk mixture, shake off any excess, and then quickly coat in the crumbs and place on the lined baking sheet.
- bake for 25 - 35 minutes until golden brown.
- Serve with salsa verde sauce mixed with mayonnaise, or any other dipping sauce of your choose.
I look forward to connecting with you again in the future.
Visit my Drizzle and Dip Facebook page to get updates of all my posts.