For the goujons:
4 chicken fillets, pounded to 1cm thickness and sliced into strips
Splash of milk
40g plain flour
For the sauce:
80ml Buffalo hot sauce
150g brown sugar
3 tbsp ketchup
2 tbsp apple cider vinegar
2 tsp garlic powder
1 tsp salt
1 tbsp water
- Preheat the oven to 220˚C/200˚C fan/gas mark 7. Coat a large baking tray with cooking spray. Place the chicken strips into a sealable bag and add the flour. Seal the bag and shake to coat.
- Place the breadcrumbs in a shallow bowl. In a second bowl, beat together the eggs and milk. Dip the floured chicken pieces into the egg mixture to coat, then dredge them in the breadcrumbs, pressing them on to coat well. Place the breaded goujons on the prepared baking tray and bake for 20-25 minutes until golden-brown and completely cooked throughout.
- Meanwhile, combine all of the ingredients for the sauce together in a saucepan. Stir over a medium heat for five minutes, then turn the heat to low and simmer until ready to serve.
- Use tongs to toss the goujons in the firecracker sauce, then serve with chips and coleslaw.
Per Serving 703kcals, 13.9g fat (3.8g saturated), 70.6g carbs, 43.8g sugars, 47.1g protein, 1.7g fibre, 1.028g sodium