The picture is dreadful I'll admit but that because these were scoffed before I could get a good shot and there was only one left to work with....that's a good endorsement in my book anyway😊
Feeds 6
Ingredients
5 chicken fillets, sliced lengthways into 2 (if small fillets) or 3 (if large)
Buttermilk, enough to cover the goujons
1/2 packet of Panko Breadcrumbs (regular breadcrumbs will do but these are crispier)
1 bag of Tayto Cheese and Onion Crisps...crushed up.
Handful of Finely Grated Parmesan ( optional)
Method
Place chicken in a wide dish and cover with buttermilk, allow to sit, in fridge for 4 hrs or preferably overnight.remove from fridge 30mins before cooking.
Preheat oven to 190
Mix the breadcrumbs and crushed crisps and cheese( if using) in a large bowl.
Now dip the chicken pieces into the breadcrumb mix, move it around so it gets well coated. And place on a baking tray. Repeat until all the chicken has been coated.
Bake in oven for 20/25 mins until cooked through, check by cutting the thickest goujons and ensure there is no pink remaining.
Serve with mashed potatoes and peas or with salad or slice and use as a filling for wraps.
My children love them with a sweet chilli/mayo dip which is a great way to introduce a love of slightly spicier food.
Now go on give them a try, you won't be sorry😊
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