Parmesan Chicken Goujons

This is another chicken nugget recipe, although nothing like the KFC style chicken so I can’t include it with my KFC challenge recipes, I could resist the parmesan crust. As usual though these recipes usually call for chicken on the bone, legs and wings in this case and my opinion hasn’t changed on bones, particularly with chicken. NO BONES! So here I am again making nuggets. These ones are a lot more different than the ones I have been doing for the chicken nugget challenge, a bit posher! The crispy parmesan coating is delicious, you get a little heat but not overwhelmingly so. Just perfectly so! I really hope that if you do try this recipe you enjoy it as much as I do.

Parmesan Chicken Goujons

50g butter

1tbsp olive oil plus extra for coating baking sheet

4 chicken breasts cut into long strips about 2cm wide

225g Fresh parmesan finely grated

2tbsp dried oregano

2tbsp smoked paprika

2tsp dried parsley

Salt and black pepper

1. Preheat your oven to 190˚C/375˚F. In a small saucepan over a low heat melt the butter and then stir in the olive oil. Remove from the heat and add the chicken stirring to coat the chicken in the buttery mixture.
2. In a resealable plastic bag (freezer bag) place the parmesan, oregano, smoked paprika, parsley, salt and pepper. Add the buttered chicken, a few at a time, seal the bag and give it a good shake, being sure to get a good coating on the chicken bits, press the chicken while it is in the bag to make sure that the parmesan coating sticks. Repeat until all the chicken bits are coated
3. Place the chicken bits onto a lightly greased baking sheet and bake in the oven for 20-25 minutes, check for doneness, if it’s a little pink still then return to the oven and bake for a few minutes extra.
4. Serve with a crisp green salad and some garlic bread.