Chicken Goujonettes

Name: Chicken Goujonettes
Total time: 15 min
Yield: 4 servings
Cuisine: french
Ingredients: 2 skinless, boneless chicken breasts, about 1 3/4 pounds total weight; 1 egg, lightly beaten; 2 tablespoons lukewarm water; 6 tablespoons melted butter; Salt to taste if desired; Freshly ground pepper to taste; 1 1/2 cups fine fresh bread crumbs; 3 to 4 tablespoons corn, peanut or vegetable oil, approximately; 2 tablespoons finely chopped chives; 4 lemon wedges

By Pierre Franey

Updated May 1, 2020

Total Time: 15 minutes
Rating: 4(18)
Comments: Read comments

Back in 1983, Pierre Franey put his own twist on goujonettes, a French dish, usually made from thinly sliced fish fillets that are then breaded and deep fried. Rather than looking to sole or cod, he made his own version out of skinless, boneless chicken breasts. Sound familiar? This old-school take on chicken tenders is still hugely simple, and broadly appealing. Substitute parsley or tarragon for the chives, or leave them out entirely. Then, pretend you’re at a fancy dinner party circa 1983, while you eat them alongside the most discerning of tastes: your kids.

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

2skinless, boneless chicken breasts, about 1¾ pounds total weight
1egg, lightly beaten
2tablespoons lukewarm water
6tablespoons melted butter
Salt to taste if desired
Freshly ground pepper to taste
1½cups fine fresh bread crumbs
3 to 4tablespoons corn, peanut or vegetable oil, approximately
2tablespoons finely chopped chives
4lemon wedges

Ingredient Substitution Guide

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Preparation

Step 1
Place the chicken breasts, one at a time, on a flat surface. Using a sharp knife, cut the breasts in half, then lengthwise into thin strips about half an inch wide. There should be about three cups.
Step 2
Beat the egg in a small bowl and add the water, butter, salt and pepper. Blend well.
Step 3
Pour the egg mixture into a flat dish, add the chicken pieces and stir to coat well. Drain briefly in a sieve.
Step 4
Put the bread crumbs in another flat dish and add the chicken pieces. Stir to coat. Roll the chicken pieces, one at a time, between the palms to help the crumbs adhere. As the pieces are prepared, arrange them in one layer on a flat dish.
Step 5
Heat the oil in a skillet and when it is quite hot, add about half the breaded chicken pieces in one layer, close together. Let cook two to three minutes or until golden brown on one side. Turn the pieces and continue cooking on the second side about two to three minutes or until golden brown. Using a slotted spoon, transfer the pieces to a warm serving dish.
Step 6
If necessary, add one more tablespoon of oil to the skillet. When hot, add the remaining chicken pieces and cook as before until golden brown all over. Return the first batch of browned chicken to the skillet and sprinkle with chives. Toss or stir gently to blend the pieces. Serve garnished with lemon wedges.