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“Serve as a first course for eight people or as a filling main course for four. Delicious served with baby potatoes and a tossed green salad.”

Ingredients Nutrition


  1. For the Dip:
  2. Throughly combine yogurt, lemon juice, cilantro and parsley and season to taste; cover and chill until needed.
  3. For the Chicken Goujons:
  4. Divide each chicken breasts into two natural fillets.
  5. Place chicken fillets between two sheets of plastic wrap and using a rolling pin, flatten each one to a thickness of 1/2 inch.
  6. Cut the chicken into 1 inch diagonal strips.
  7. Mix the breadcrumbs with the spices and seasonings.
  8. Toss the chicken pieces (goujons) in the flour, keeping them separate.
  9. Dip the goujons into the beaten egg mixture and then coat with the breadcrumb mixture.
  10. Heat the oil in a heavy bottomed pan.
  11. Fry the goujons in batches until golden brown and crisp; drain on paper towels and keep warm in the oven until all of the chicken has been fried and is ready to serve.
  12. Garnish with lemon slices and sprigs of cilantro.
  13. Serve with yogurt dip and enjoy!

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