Cheesy Chicken Goujons

with Carrot Fries and Sour Cream Dip
Breading chicken is super easy in this recipe which simply leaves the breadcrumbs out!
Cals 822 · Prot 64 · Carbs 51 · Fat 42
Low-Carb
Try Hello Chef Now
30 min
photo
Breading chicken is super easy in this recipe which simply leaves the breadcrumbs out!
Cals 822 · Prot 64 · Carbs 51 · Fat 42
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Goujons
Chicken breast
400 Grams
Corn starch
60 Grams
Grana padano
60 Grams
Almond flour
40 Grams
Salt
1 Tsp
Eggs
1 Piece
Vegetable oil
1 Tbsp
Fries
Carrot
4 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Sesame seeds
10 Grams
Dip
Fresh chives
15 Grams
Sour cream
60 Grams
Mayonnaise
20 Grams
Garlic powder
2 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Salad
Olive oil
1 Tbsp
Balsamic vinegar
15 ML
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Rocket
40 Grams

Tips for fussy eaters

Make regular fries, using potatoes instead of carrots.

Pro tip

Don't dress the salad until just before serving or it will go soggy!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Make carrot fries

Preheat the oven to 200°C/180°C fan. Peel and slice the carrots into fries. Add the fries to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the fries in the oil until coated. Roast in the oven for 25 min or until crisp. Once crisp, sprinkle with the sesame seeds and bake for 2 min further. 
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2 Prep

Meanwhile, chop the chicken into 8 cm long goujons
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3 'Bread' chicken

Add the corn starch, Grana padano, almond flour and a pinch of salt to a bowl and mix them up. Add the eggs to a separate bowl and whisk. Dip the chicken goujons in the eggs, then coat them in the cheesy-flour. Refrigerate. 
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4 Prep

Meanwhile, in a small bowl whisk the olive oil and balsamic vinegar with the salt and pepper - this is your dressing. Finely chop the chives. In a second small bowl, combine the sour cream, mayonnaise, garlic powder and chives with the salt and pepper -this is your dip. Wash the rocket leaves. Set aside.
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5 Fry chicken

Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the coated chicken goujons and fry them for 5-6 min on each side until golden and cooked through. If the surface starts to brown too quickly, reduce the heat to low. Try not to move the goujons around too much.
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6 Serve

Toss the rocket leaves in the dressing. Serve the chicken goujons alongside the carrot fries, rocket salad and sour cream dip

Tips for fussy eaters

Make regular fries, using potatoes instead of carrots.

Pro tip

Don't dress the salad until just before serving or it will go soggy!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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