Chicken goujons with basil dipping sauce

Name: Chicken goujons with basil dipping sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 4 skinless chicken breasts, cut into finger-size strips; 3 tbsp. tomato purée; 100 g (3½oz) plain flour; 3 large eggs, lightly beaten; 200 g (7oz) fresh white or brown breadcrumbs; 100 mL (3½fl oz) olive oil, to shallow fry; 50 g (2oz) mayonnaise; 50 g (2oz) Greek yogurt; Small handful fresh basil leaves, shredded; Lemon wedges, to serve

These moreish chicken dippers will be loved by kids and adults alike.

By Jess EdwardsPublished: 30 May 2012

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Food, Fried food, Ingredient, Finger food, Deep frying, Produce, Tableware, Dish, Chicken meat, Fast food,

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Yields:

Prep Time:

25 mins

Cook Time:

15 mins

Total Time:

40 mins

Ingredients

4 skinless chicken breasts, cut into finger-size strips
3 Tbsp. tomato purée
100 g (3½oz) plain flour
3 large eggs, lightly beaten
200 g (7oz) fresh white or brown breadcrumbs
100 ml (3½fl oz) olive oil, to shallow fry
50 g (2oz) mayonnaise
50 g (2oz) Greek yogurt
Small handful fresh basil leaves, shredded
Lemon wedges, to serve

Directions

1. Step 1
  Put the chicken strips and tomato purée into a medium bowl and stir to coat meat.
2. Step 2
  Put the flour, eggs and breadcrumbs into three separate bowls. Working with a few at a time, first dip the chicken strips in the flour (tap off excess), then coat in beaten egg. Now cover in breadcrumbs, shaking off any excess, and set aside. Repeat until all chicken strips are coated.
3. Step 3
  Heat the olive oil in a large deep frying pan over a medium-high heat until it is shimmering. Fry chicken in batches for 5min, turning once, until golden and crisp. Lift cooked chicken out on to kitchen paper to drain, then transfer to a warmed serving bowl (cover loosely with foil to keep warm). Continue until all chicken is cooked.
4. Step 4
  In a small bowl, mix the mayonnaise, yogurt, basil and some seasoning. Serve chicken with dipping sauce, lemon wedges and roasted sweet potato wedges, if you like.