Chicken Goujons

Name: Chicken Goujons
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-8 serving(s)
Ingredients: 4 skinless chicken breasts; 3 cups fresh breadcrumbs; 1 teaspoon ground coriander; 2 teaspoons ground paprika; 1/2 teaspoon ground cumin; 3 tablespoons all-purpose flour; 2 eggs, beaten; oil, for deep frying; salt & freshly ground black pepper, to taste; lemon slice, for garnish; 1 sprig cilantro, for garnish; 1 1/4 cups strained plain yogurt; 2 tablespoons lemon juice; 4 tablespoons freshly chopped cilantro; 4 tablespoons freshly chopped parsley

Submitted by Carla C.

"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."

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Ready In:: 30mins
Ingredients:: 15
Serves:: 4-8

ingredients

4 skinless chicken breasts
3 cups fresh breadcrumbs
1 teaspoon ground coriander
2 teaspoons ground paprika
¹⁄₂ teaspoon ground cumin
3 tablespoons all-purpose flour
2 eggs, beaten
oil, for deep frying
salt & freshly ground black pepper, to taste
lemon slice, for garnish
1 sprig cilantro, for garnish
For the Dip
1 ¹⁄₄ cups strained plain yogurt
2 tablespoons lemon juice
4 tablespoons freshly chopped cilantro
4 tablespoons freshly chopped parsley

directions

For the Dip:
Throughly combine yogurt, lemon juice, cilantro and parsley and season to taste; cover and chill until needed.
For the Chicken Goujons:
Divide each chicken breasts into two natural fillets.
Place chicken fillets between two sheets of plastic wrap and using a rolling pin, flatten each one to a thickness of 1/2 inch.
Cut the chicken into 1 inch diagonal strips.
Mix the breadcrumbs with the spices and seasonings.
Toss the chicken pieces (goujons) in the flour, keeping them separate.
Dip the goujons into the beaten egg mixture and then coat with the breadcrumb mixture.
Heat the oil in a heavy bottomed pan.
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.
Garnish with lemon slices and sprigs of cilantro.
Serve with yogurt dip and enjoy!

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RECIPE SUBMITTED BY

Carla C.

Netherlands

My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. My most favorite kitchen utensils are a set of Johnson & Wales knives given to me by my mother, a professional chef. I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes & ideas in the kitchen. I am a classically trained singer and musician, passionate about music. My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music & a few good friends. <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting />

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