Finger Foods, Toddlers & Young Children, Bigger Kids, Grown Ups too
I should start with an apology for my lack of so called ‘kid’s food’ lately. It’s not that my monsters haven’t been eating, it’s just with so many guests and so much going on these days they’ve been eating more often with the grown ups or I’ve been sticking with my old faithfuls.
I have however been making Chicken Goujons for the kids and their friends all summer and they’re a huge hit, and more often than not I make more than a few extra as we can’t resist joining them for a chicken & chips supper!. Some kids food is just too hard to pass by and these are no exception. Just in case you weren’t around in 80s Britain ‘goujons’ are breadcrumbed and fried strips of fish or chicken, very popular then but less so now, not that there’s any reason at all they shouldn’t be. These goujons are dipped in flour, then egg, before coating in a mixture of Parmesan cheese (or Grana Padano), polenta and dried breadcrumbs.
Incredibly quick and simple to make and I almost guarantee your kids (and you) will love them. Don’t be put off by the breadcrumbing bit, it’s a cinch, albeit a messy cinch, and fun to do. If I manage it with a terrifying toddler at bay anyone can!. If your kids are a little older than mine get them involved, I’m sure they’d love to do it themselves. It’s always worthwhile making a huge batch and storing them in the freezer at the post-crumbed pre-fried stage.
I serve mine up with homemade potato wedges and some veggies or baked beans on the side.
Enough for 8 to 10 Goujons:
2 chicken breasts
1 tablespoon of plain flour
1 heaped teaspoon of dijon mustard
25g of finely grated Parmesan or Grana Padano cheese
20g of dried breadcrumbs, homemade or shop bought
20g of polenta
Slice the chicken breasts into 4 or 5 thin strips or ‘goujons’.
Place the flour in a flat bottomed bowl or plate. Lightly beat the egg with the mustard and place in another bowl. And then finally in a third bowl mix up the Parmesan or Grana Padano, breadcrumbs and polenta.
Now for the messy stuff! With well washed hands, dip each chicken strip in the flour bowl, ensuring it’s fully coated. Then dip it into the egg, again ensuring it’s coated. Then finally the breadcrumb mix. Set aside on a plate and repeat with the remaining strips.
When they’re all done cover with clingfilm and store in the fridge until you’re ready to fry.
Pour enough sunflower oil into a frying pan to just cover it’s base. Heat on a medium heat until very hot. Carefully place the goujons in the hot oil and cook for about 3 minutes before turning it over. You want a golden crispy crumb. When they’re cooked on both sides remove from the pan and drain on kitchen roll.
Serve with homemade potato wedgies and veggies or beans. Yuuuummm. Bet you can’t resist at least one?