We have a slightly unhealthy craving for chicken dippers in our house – when we are knackered and seeking a comfort dinner from the freezer then a crispy chicken goujon always seems to do the trick. This Italian classic is, frankly, just a grown-up chicken dipper but it feels so much more delicious and acceptable this way!
It may seem like this is too much effort but once you have had a double dipped piece of chicken you won’t look back and the extra 15 minutes of cooking are well worth the outcome! Steal yourself away from the TV for just 30 minutes and you can have yourself a delicious dinner!
Ingredients – serves 2 – 4 depending how hungry you are and the size of chicken
For the chicken
- 2 chicken breasts
- 3 tbsp plain flour
- 2 eggs
- 200g breadcrumbs
- 50g grated parmesan, plus extra for serving
- Zest of 1 lemon
- Salt and pepper
For the sauce
- 1 tin of plum tomatoes
- 1 tsp oregano
- 1 tsp chili flakes
- Tenderstem broccoli to serve
- First make the sauce by heating a pan on a medium heat. Add all the ingredients, along with some salt and pepper then simmer for 10-15 minutes.
- Place a chicken breast on one side a large sheet of clingfilm, folding the clingfilm over the chicken.
- Using a rolling pin (or an empty wine bottle if you are desperate), flatten out the chicken breast to about 1cm thick. Be careful not to hit it too hard and break it into pieces.
- Repeat steps 2 & 3 for the other chicken breast.
- If you have very large pieces of chicken, you may wish to cut them in half at this point.
- Place the flour on a large plate and season with salt and pepper.
- Break the eggs into a wide bowl (that you could fit one piece of chicken in) and whisk until incorporated.
- Finally place the breadcrumbs, grated parmesan, lemon zest, salt and pepper into another bowl.
- Dip a piece of chicken in the flour ensuring it is well coated on both sides. Then dip into the egg and then breadcrumbs, pressing the breadcrumbs down well.
- Repeat dipping the chicken into the egg and breadcrumbs and then place on a chopping board.
- Repeat the process with each piece of chicken.
- Heat a wide frying pan on a medium heat. If you’d have a pan big enough to cook the chicken at the same time then pre-heat the oven to 140 degrees Celsius.
- Add 1-2 tbsp of oil to the pan, along with a knob of butter, and then add the chicken. Make sure you don’t crowd the pan or it won’t crisp up.
- Leave to cook on each side for 5-7 minutes, turning once the breadcrumbs underneath have turned brown. Keep an eye on the temperature so as not to burn the breadcrumbs. Add a little extra oil or butter if needed to ensure a crispy golden coating.
- If you need to cook the chicken in batches, place the cooked chicken on a wire rack above a tray to keep warm (don’t place it directly on a tray or it may go soggy underneath).
- Once the chicken is almost cooked, re-heat your sauce and steam or panfry your broccoli.
- Place a good serving of sauce on the plate and top with the chicken and a generous sprinkling of parmesan, serving the broccoli along side. Enjoy!