Spiced Fried Chicken Goujons
This recipe came about for the sole purpose of using the new @hunterandgatheruk Ranch dressing. Everyone loves to dip chicken goujons into a nice sauce and what a great alternative to ketchup.
Serves 4
INGREDIENTS
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons each onion and garlic powder @steenbergsltd
3 tablespoons paprika
2 tablespoons ground cumin
2 tablespoons dried oregano
2 teaspoons cayenne powder
375g gluten free flour (I used @dovesfarm ), see Tip
800g chicken mini fillets or chicken breast fillets cut into strips
720 ml buttermilk or dairy free alternative (See Tip)
Enough avocado or coconut oil, for frying (allow 300g)
TIP - substitute gluten free flour for rice flour or sorghum flour. And for a grain-free version try using Tigernut flour. Most tigernut flours can be quite grainy so I like to use a fine one from
TIP - dairy free buttermilk - mix Lemon Juice – 3 tablespoons OR White vinegar – 3 tablespoons AND 750ml dairy free milk and leave for 10 minutes to ‘sour’.
METHOD
1. In a bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined. In a another bowl, combine half of the spice mix with the flour and mix well.
2. Add the chicken to a large bowl and sprinkle with the remaining spice blend. Mix until all the chicken pieces are evenly coated.
3. Pour the buttermilk over the chicken and stir until the spices from the chicken have blended in with the buttermilk to create a light orange colour. Marinate the chicken in the fridge for 2 hours, or overnight.
4. Heat the oil to about 160°C in a large deep sauté pan. I used my Le Creuset cast iron.
5. Dredge each piece of chicken in the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour and shake off excess flour.
6. Fry 3-4 chicken pieces at a time, occasionally turning them over. Cook for 10-12 minutes, until golden brown, crispy, and cooked through.
7. Put the chicken on kitchen paper. You can keep them warm in the oven.
8. Serve with the dressing and a crispy green salad.
