Chicken Goujons - 12 - 15 goujons


  • Raw chicken breast, cut into thin strips
  • 50g gluten free plain flour
  • 1 egg, beaten
  • 100g polenta
  • 2 tsp paprika
  • Large pinch salt

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard


Preheat deep fat fryer to 180°c / 350°f.

Mix the paprika and salt with the polenta.

Pour the flour onto a plate, the beaten egg into a bowl and the polenta onto a second plate.

Dip the chicken strips first into the gluten free flour, then the egg then lastly the polenta.

Deep fry for 3 minutes, depending on how thick your strips of chicken are, until golden brown.

Drain on kitchen paper. Serve with a pot of mayonnaise.

Gem's hints and tips

The polenta can also be used to coat fish, meat or vegetables in the same way. You could add chilli powder or mustard powder to the mixture before coating.

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