Chicken Goujons Salad
- Chicken breast 1 lge
- Egg 1 lge
- Panko breadcrumbs 100 g
- Flour 100 g
- Mixed leaves 2 hfl
- Cherry tomatoes 10 pce
- Sliced onion 1 hfl
- Cucumber 1 hfl
- Grilled Corn 80 g
- Goats cheese 3 tbs
- Balsamic reduction 4 tbs
- Pickled beetroot 50 g
- Avocado 1 med
- Radish 1 hfl
- Salt & Pepper 1 pin
- Vegetable oil 200 ml
Cut the chicken breast into even slices. Season them with salt and pepper. Take 3 bowls fill one with flour, the second with 1 whipped egg, and the third with panko breadcrumbs.
Preheat the oil on low heat while battering the chicken goujons.
Start by dipping the chicken both sides into the flour make sure all parts are covered. Next, continue dipping it into the egg mixture then finish it by tapping the breadcrumbs firmly onto the chicken. Set it aside and repeat the process with the rest.
Add a small piece of fallen batter into the oil, if you can see it popping to the surface then the oil is ready to be used. If it just hangs around the bottom of the oil then turn the heat up a little bit. If you place the chicken in the oil while it isn't warm enough the batter will soak up the oil rather than being crispy.
Fry each chicken goujon for about 2 minutes each side or until golden.
To make the salad place everything on a plate top it with the cooked chicken goujon and drizzle some balsamic reduction over it.