Lemon Chicken Goujons

GF / DF / SF / 268 Cal per 200g Portion

Pieces of free-range chicken in seasoned panko breadcrumb.

We take fresh free-range Irish chicken mini-fillets and wrap them in our own coating of seasoned panko bread crumb and free-range egg batter. You can take them straight from the freezer and cook them slowly under the grill or, Kayla's favourite, in the pan in some rapeseed oil (or whichever cooking oil you have).

Try them with our organic oven-ready fries, or have them on top of a salad. Kayla loves them in her packed lunch going to school.

Ingredients

Irish Chicken, Free Range Egg, Panko Breadcrumb(Gluten Free), Flour (Gluten Free), Organic Lemon Zest, Sea Salt
For allergens, see items in bold.

Last updated 30/01/22

Nutrition & Portions Explained

200g portion is appropriate for a healthy & active adult with a good appetite or two young kids to share.

Serving suggestion

Try them with our organic oven-ready fries, or have them on top of a salad. Kayla loves them in her packed lunch going to school.

Cooking Instructions

These cooking instructions are only a guide. Your appliance may have a different set of power ratings. Adjust accordingly. Make sure your food is piping hot (>70ºC) before serving. Please note this dish conatins raw chicken.

For best results cook from frozen and shallow fry or use your grill

Frying Pan

From Frozen: Pre-heat some oil in a frying pan over medium heat. Fry the goujons gently for about 4/5 minutes on each side until golden brown. 

Defrosted: Preheat some oil in a frying pan over medium heat. Fry the goujons gently for about 2/3 minutes on each side until golden brown.

On the grill:

From Frozen : Pre-heat the grill at medium heat. Cook the goujons gently for about 7/8 minutes on each side until golden brown.

Defrosted: Pre-heat the grill at medium heat. Cook the goujons gently for about 4/5 minutes on each side until golden brown.

Storage:

Store at <-18ºC

If defrosted, refrigerate at <5°C & eat within 24hrs

Allergens

Egg.

*As many of our dishes as possible are made without the most common allergens, for instance, we use cornflour instead of wheat flour in our sauces. While we make dishes that are wheat, nut and dairy free, we do handle these products in our Kitchen. So if you have a Clinical Diagnosis of Coeliac Disease or other allergies, you need to exercise care in your choices. Please get in touch with us if you have any specific dietary requirements.