This recipe uses our Cajun spiced gluten free coater - adding a punch of flavour to your chicken.
If you would rather deep fry, or shallow fry these goujons there is no need to dip in egg before coating, we do recommend using egg if oven baking these to allow the breadcrumb to adhere to the chicken fillets.
400g chicken mini fillets
1 large egg - beaten
200g GF Cajun crispy coater
Empty the crumb into a bowl, in a separate bowl, lightly beat the egg.
Rinse the chicken pieces and dry off before dipping in the egg, then into the breadcrumbs - repeat this step if necessary until fully coated.
Place the goujons on a baking tray and place in a hot oven, cook for 15 minutes or until the chicken is cooked through.