Just like Granny made!
Quick and easy recipe for chicken goujons using breasts and porridge oats
This delicious Chicken Goujons recipe uses oats rather than traditional breadcrumbs. It's a great way to get children to eat healthier.
Though the chicken goujons in oats in our photos do not look too appetising they do taste lovely with a wonderful crunch and delicious herb flavour.
Chicken Goujons Recipe
2 plump breasts
40g porridge oats
1 egg, beaten
35g fresh lemon thyme, chopped
Garlic grain pepper
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The North-East of Scotland skies are under attack from an enemy jet. It is spilling a strange yellow smoke. Minutes later, people start killing each other.
Former Royal Air Force Regiment Gunner Jason Harper witnesses this and then his wife, Pippa, telephones him, shouting that she needs him. They then get cut off. He sets straight out towards Aberdeen, unprepared for the nightmare that unfolds during his journey. Everyone seems to want to kill him.
Along the way, he pairs up with fellow survivor Imogen. But she enjoys killing the living dead far too much. Will she kill Jason in her blood thirst? Or will she hinder his journey through this zombie filled dystopian landscape to find his pregnant wife?
The Fence is the first in this series of post-apocalyptic military survival thrillers from the torturous mind of Scottish horror and science fiction novel writer C.G. Buswell.
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The 44 Scotland Street Cookbook recipes book is based on the character's favourite food from the series by Alexander McCall Smith. Written by Anna Marshall, and with Bertie, Big Lou and Domenica's help, you'll find Scottish favourites like Scotch Pies and Deep Fried Mars Bars along with international treats like Panforte di Siena.
How To Make Chicken Goujons
Cut the breasts into strips length wise, about finger wide size.
Mix the chopped thyme and a little garlic grain pepper with the porridge.
Dip the chicken into the beaten egg and roll in the oats until coated all around.
Place them onto a lightly oiled baking tray leaving space between each one, and bake at gas mark no.5 (190oC) for 20 – 25 minutes until they are cooked through and the juices run clear.
Serve with a dip and some salad.
We would like to thank Sainsbury’s for this Chicken Goujons recipe and photograph which formed part of their Eat Britain campaign. To read more about it visit the Scottish Cooking And Recipes From Scotland page.
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An army veteran moves his family back to Scotland, but his nightmare neighbour starts a battle of wits with him. Who will win this One Last War?
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