Oven baked crumbed chicken goujons with parmesan and lemon
Tender chicken strips baked in a flavoured crumb until golden brown with Parmesan cheese.
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Ingredients
- 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
Instructions
- 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 process 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.
Notes
If you prefer a crispier chicken, simply dry these chicken strips in a shallow pan of sunflower oil and serve as per instructions.
Servings: 4