Pic of Citrus chicken goujons

Citrus chicken goujons

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Meat mains

Citrus chicken goujons

Main Serves 2 35 min
Serve this with a winter leaf salad or with spring greens with chickpeas, garlic and mint. It would be good with a cucumber and yoghurt dip, or garlic mayonnaise. Sumac is a great Middle Eastern spice with a lemony flavour, fairly widely available. It gives an extra citrus zing but if you can't get it, use the lemon zest on its own.


  • 100g white breadcrumbs
  • zest of 2 lemons
  • 2 tsp sumac powder
  • 2 tbsp fresh parsley, finely chopped
  • 2 tbsp plain flour
  • 2 eggs, beaten
  • 300g chicken breast, cut into thin strips (or mini fillets)
  • oil for frying e.g. vegetable or sunflower
  • salt and pepper


Prep time: 20 min
Cooking time: 15 min
  • Step 1

    In a bowl, combine the breadcrumbs, lemon zest and sumac. Season and stir in the parsley.
  • Step 2

    Put the flour in another bowl and the beaten egg in another, then, in batches, coat the chicken strips first in flour, then egg, then the breadcrumb mixture.
  • Step 3

    In a large frying pan, heat just enough oil to cover the bottom of the pan to a medium heat.
  • Step 4

    Add the chicken and cook for about 3 minutes, turn over and cook for another 3 minutes until the breadcrumbs are golden and the chicken is cooked through (no pink juices). Do this in batches if necessary and keep the goujons warm in the oven; don't crowd the pan or the breadcrumbs will not crisp up enough.

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