Thyme

Simple Suppers: Crunchy Chicken Goujons with Autumn Slaw

by Thyme Recipes 5 Oct 17

Crisp bright vegetables dressed with a sharp yet mellow dressing lifted with hazelnut oil and buttermilk, the perfect foil to the crunchy coated succulent chicken. Panko breadcumbs are widely available in supermarkets - the traditional coating for Japanese dishes such as tonkatsu, deep fried pork cutlets - and will store for months in your cupboard.

Serves 4

Ingredients:

For the slaw:

For the dressing:

For the goujons:

Method:

For the slaw:

  1. Finely slice the cabbage.  Cut the base off the fennel bulb and remove the tough outer layer, then slice very finely.  Cut the beetroot into very thin rounds.  Shave the carrots into long ribbons, using a swivel vegetable peeler.  Finely slice the apples and pears leaving the skin on.
  2. Place the cabbage, fennel, beetroot, carrots, apples, pears, tarragon and chives in a bowl.  Drizzle over the lemon juice.  Toss gently with your hands and set aside whilst you make the dressing.

For the dressing:

  1. Put the buttermilk or yoghurt into a small bowl, add the honey, mustard and vinegar.
  2. Whisk together to combine.  Add salt and pepper, then pour in both oils in a slow stream, whisking as you do so to emulsify.
  3. Pour the dressing over the vegetables and toss to combine, scatter in the chopped hazelnuts and pile onto a plate to serve.  

 For the goujons:

  1. Beat the eggs and milk together in a bowl until fully combined.
  2. Dip the chicken first into the egg mix and then into the crumbs.
  3. Repeat.
  4. Shallow fry until golden all over and serve immediately with the coleslaw.

Enjoy further supper dishes below: