Lemon Myrtle Coconut & Chilli Chicken Goujons

The word Goujon is used for chicken or fish strips, that are breaded or battered and fried until crisp and golden. You can also bake these in the oven for a lower fat alternative. The Lemon Myrtle Coconut & Chilli Sprinkles just add so much flavour and takes this simple dish to the next level

Makes 10 pieces

60g Lemon Myrtle Coconut Chilli Nut Free Dukkah

60g panko breadcrumbs

2 boneless and skinless , cut diagonally into strips

½ cup plain flour

2 medium free-range eggs, beaten lightly with a tablespoon milk or water

Canola oil for frying or baking

Sweet Chilli Kakadu Plum Sauce for dipping


If cooking in the oven, preheat the oven to 190C.  Oil two baking trays with vegetable oil.

If frying heat the oil in a shallow frying pan

Mix the Lemon Myrtle Coconut & Chilli Nut Free Dukkah with the Panko breadcrumbs in a shallow bowl.. Place the flour in another shallow bowl.

Dip the chicken pieces in plain flour, then in the beaten egg and finally coat in the breadcrumb mix.

 Shake off the excess and lay the chicken goujons on the oiled baking tray. (The process is easier if you keep one hand clean of egg for dipping the chicken in the flour and breadcrumbs.)

If cooking in the oven, drizzle the goujons all over with oil. Spray on oil is perfect for this.Bake in the oven for 20-30 minutes, turning once. Remove from the oven when completely cooked through and golden-brown all over.

If frying, place the gougons in the hot oil, in two batches, and cook until golden brown and cooked through.

 These are perfect with Sweet Chilli Kakadu Plum Sauce as a dip!





copyright Juleigh Robins, used with permission


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