Goujon Goodness

Hello there,
Apologies for the lack of posts recently. I was galavanting in Iceland with my best friend. I would thoroughly recommend it. Go to Iceland everybody.

Now onto food.

This is a recipe a friend directed me towards. And by directed me he said ‘You must try this, it’s amazing!’ He was very correct.

Mustard and Paprika Chicken Goujons with Avocado Mayo
Serves 1
For Goujons:
2 Chicken breasts, cut into strips
2 tbsp Dijon Mustard
1 tsp of Smoked Paprika
50g Panko breadcrumbs
Salt and pepper
1/2 lime to serve
1 tbsp olive or sunflower oil
For Avocado Mayo:
1/2 Avocado, cubed
1/2 tbsp mayonnaise
Small squeeze of lime
Salt and pepper

1. Mix mustard, paprika, salt and pepper together in a small shallow dish. You can add a dribble of water to slacken the mix a bit, but it does need to be thick enough to stick to the chicken.
2. Heat the oil in a shallow frying pan.
3. Put the breadcrumbs on a plate, then coat the chicken in the mustard mix then the breadcrumbs making sure it’s coated well.
4. Fry the strips until golden brown on both sides then remove from the pan and drain on some kitchen roll.
5. Put the avocado into a bowl and crush with a fork until smooth.
6. Add Mayo and a small squeeze of lime (you don’t want to overpower the delicate avocado) and season to taste.
7. Serve goujons with a wedge of lime and enjoy.



Original recipe by Nigel Slater for The Guardian and can be found here


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