Panko Parmesan Chicken Goujons
- Chicken breast 1 lge
- Flour 80 g
- Paprika 1 tsp
- Salt 1 tsp
- Garlic powder 1 tsp
- Oregano 1 tsp
- Egg 1 med
- Panko breadcrumbs 80 g
- Vegetable oil 200 ml
- Parmesan cheese 3 tbs
- Olive oil 2 tbs
- Milk 2 tbs
Cut the chicken breast into several strips. The size is dependent on how big or small/thick or thin you prefer your chicken goujons.
Place the chicken strips into a small bowl and add the seasoning- salt, paprika, garlic powder, oregano and olive oil and give it a good stir. Cover it and let it marinate for 15 minutes.
Prepare the coating by taking 3 bowls, add the flour into the first, egg, and milk into the second, and panko and parmesan cheese into the third.
Place the rested chicken strip into the flour, make sure to coat all sides.Next drop it into the egg mixture then place it into the panko bowl. Set the battered chicken goujons on a plate to rest until you're done coating all of them.
Take a large pan add in the vegetable oil and let it heat up on low heat. Once the oil is warm enough place the chicken into the oil making sure not to overcrowd the pan. Fry the chicken in two batches. Cook each side of the chicken for about 4 minutes on low heat or until fully cooked through.
Enjoy it with some creamy mashed potato or by itself with some spicy ketchup.
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