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Chicken goujons with smoked paprika mayonnaise
Serves 2-4 Starters and mains
Ingredients
- vegetable oil for deep-frying, plus 200ml for mayonnaise
- 2 large chicken breasts, skinless and boneless
- 150g plain flour
- 4 eggs
- 150g soft white breadcrumbs
- 1tsp smoked paprika
- food thermometer
Method
Heat the oil in a deep-fat fryer or deep saucepan until the temperature reaches 180C.
Cut the chicken breasts into strips about 3cm wide. Put the flour in a bowl, 2 of the eggs, beaten, in a second bowl and the breadcrumbs in a third bowl.
Roll the chicken in the flour, then dip in the beaten egg and coat in the breadcrumbs. Repeat the process a second time. (This method also works well with fish.)
For the mayonnaise, separate the other 2 eggs. Whisk the paprika into the egg yolks. Add the oil very gradually in a slow, steady stream, whisking constantly, until the mixture thickens. If it is added too quickly, the mixture will split. Season with salt and pepper.
Deep-fry the chicken strips until cooked and golden, about 5 minutes. Remove from the oil and drain on kitchen paper, then season with salt and pepper. Serve with the mayonnaise.
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