- 400 g British free-range chicken breast fillet, cut into strips
- 35 g plain flour
- 1 large British free-range egg
- 100 g fresh breadcrumbs
- 3 tbsp vegetable oil
- 2 tbsp ketchup, for dipping
Preheat the oven to 200°C, fan 180°C, gas 6. Dip the chicken strips into the flour then into the beaten egg. Coat all over in the breadcrumbs*
Heat the oil in a frying pan and cook the goujons for 1-2 minutes on each side, until cooked through and no pink colour remains.
Transfer to a baking tray and cook for about 10 minutes, until cooked through. Let cool, then keep chilled before transporting to your picnic in a cool box with ice packs. Serve with a little ketchup for dipping.