Crispy Chicken Goujons Recipe with Spicy Dipping Sauce
These Baked Hazelnut Chicken goujons come bundled with a Spicy Dipping Sauce and can be munched on just 25 minutes after opening your cupboard!
Servings 2 Servings
Calories 800kcal
Ingredients
- 350 g Chicken Tenders 10-12
- 75 g Flour ½ Cup + 1 tablespoon
- 35 g Hazelnuts ¼ Cup Cup
- 1 Large Egg
- 50 g Breadcrumbs 1 Cup
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
For the Sauce:
- 4 tablespoon Light Brown Sugar
- 2 tablespoon Sriracha Sauce
- 2 tablespoon Tomato Ketchup
- 1 tablespoon Rice Wine Vinegar
- ½ teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 tablespoon Worcestershire Sauce
Instructions
- Place the hazelnuts in a bag and roughly break them up with a rolling pin.
- Take three flat bowls. Place the flour in the first bowl and season with salt and pepper. Beat the egg in the second bowl and mix together the breadcrumbs and crushed hazelnuts in the third bowl.
- Dip the chicken tenders first into the seasoned flour, then the eggs, and finally into the breadcrumb and hazelnut mix.
- Put the dipped tenders onto a baking tray lined with baking parchment and bake for 15-20 minutes at 220°C or 450°F.
- Whilst the chicken is baking, place all of the ingredients for the sauce into a pan and bring to a boil.
- Reduce the heat to low-medium and simmer for 5 minutes.
To Cook in an Air Fryer:
- Spray the basket of the air fryer with spray oil.
- Place the chicken goujons in the basket in a single layer and cook for 12-15 minutes at 200°C or 400°F, flipping halfway through.
Notes
Ensure that the chicken reaches 73°C or 165°F before serving.
Nutrition
Serving: 1 | Calories: 800kcal | Carbohydrates: 81g | Protein: 43g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 23g | Cholesterol: 174mg | Sodium: 1619mg | Fiber: 4g | Sugar: 2g
