Here's how to make chicken goujons (or chicken nuggets)!
They are so easy to make and brilliant if you want something to make with the children.
You will need:
2 chicken breasts
plain flour (about two handfuls)
4 slices of bread turned into breadcrumbs
To turn the bread into breadcrumbs, I think food processors can do this, but if, like me, you don't have one, I'd recommend the following. Lightly toast four pieces of bread, then use a handheld blender (or your hands) and blend the toast down to fine breadcrumbs.
First, chop up your chicken into thinish slivers. Big enough for small hands to hold.
Next, prepare three bowls, one with plain flour, one with a lightly beaten egg and one with breadcrumbs. I tend to add some fajhita mix (all spice) to the breadcrumbs to give the goujons a bit of a kick. I used brown bread to make my goujons but you can obviously use white bread too.
Then put your chicken into the bowl of flour and fully coat the chicken. Pop it straight into the bowl of egg and make sure the chicken is covered in egg.
Finally, put the chicken into the bowl of breadcrumbs and coat the whole piece in crumbs. Repeat for each bit of chicken until you have a pile of uncooked goujons.
Now you have two options. You can either put the uncooked goujons on a baking tray and heat in the oven at 200 degrees for 15-20 minutes. Or, you can fill a frying pan with about 1cm of oil and shallow fry the goujons for 5-7 minutes, turning a couple of times.
To check that they are fully cooked, slice one goujon in half. If the chicken is white all the way through then it is ready.
The two chicken breasts should easily feed two adults and two children, with a decent amount left over to freeze.
The great thing about this recipe is that you can freeze the goujons either before, or after you have cooked them. I freeze them after cooking, in small batches. To re-cook from frozen, put in the oven, at 200 degrees for 20-25 minutes.