Oat chicken goujons & sweet chilli salsa

Recipe by

Oat chicken goujons & sweet chilli salsa

Prep time
12 minutes
Cooking time
15 minutes

Looking for an alternative to chicken nuggets, why not try these oat covered chicken goujons.

  • For the Salsa:
  • 100g/4oz ripe tomatoes
  • 1 red chilli, deseeded and finely chopped
  • 2 spring onions, trimmed and finely chopped
  • 1 small ripe avocado
  • Grated rind and juice of 1 ripe lime
  • 1 tsp of clear honey to taste
  • 1 tbsp freshly chopped coriander
  • For the Goujons:
  • 350g/12oz boneless, skinless chicken breast fillets
  • 2 tbsp plain flour
  • 100g/4oz Nairn’s Fine Milled Oatcakes
  • 1 tsp chilli powder to taste
  • 1 large egg, beaten
  • 1 tbsp olive oil for drizzling
  • Fresh coriander sprigs to garnish

Preheat the oven to 190°C, (fan oven 170°C), Gas Mark 5, 10 minutes before cooking

Mix all the ingredients together for the Salsa, cover and leave for flavours to develop while preparing the cooking of the Goujons

Lightly rinse the chicken breast, pat dry and cut into long, thin strips

Place the oatcakes in a food processor and whiz until crushed. Add the chilli powder and whiz for 10 seconds, then place on a large plate or in a polythene bag

Place the flour on a separate plate and the egg in a shallow bowl. Roll the chicken strips in the flour, then dip in the egg, allowing any excess to drip back into the bowl. Roll in the crushed oatcakes until thoroughly coated

Place on a non-stick baking tray and drizzle with the oil. Cook in the preheated oven for 15-20 minutes or until thoroughly cooked and the coating is crisp and golden

Stir the prepared Salsa and garnish with fresh coriander sprigs and serve with the Goujons and salad leaves

Cooks tip: Try using some of our other oatcake varieties to coat the Goujons such as Organic Super Seeded, Cracked Black Pepper or Cheese.

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