Southern Style Chicken Goujons

10 MINS (Pus 1 hour to marinate)

30 MINS

4 Portions

METHOD

1.    Put the chicken breast onto a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Open out the breast so that it resembles a butterfly, then cut into approximately 12 goujons. 
2.    Place the chicken in a shallow dish and sprinkle over the lemon zest, dried mixed herbs, cajun spice mix, garlic powder and fine salt, then toss well to fully coat the chicken in the spices. Set aside in the fridge for at least an hour for the flavours to develop. 
3.    When ready to cook, lightly whisk the buttermilk and egg together in a shallow bowl until combined. Place the flour into another shallow bowl, along with the cornflour, garlic powder, chilli powder and smoked paprika. Mix well to combine.
4.    Start to coat the chicken using one hand, dip the pieces in the buttermilk mixture; making sure they are completely coated, then using your other hand, press the chicken in the spiced flour. 
5.    When ready to cook, remove the grill plates then preheat the airfryer baskets for three minutes by activating the automatic preheat key.
6.    Divide the goujons between each basket, select the ‘Match Cook’ key and set basket 1 to 180C for 14 minutes and touch the start key to activate. Turn the goujons over halfway through cooking using silicone tongs. Remove from the baskets onto a warm plate using silicone tongs and cover with foil to keep warm.
7.    Spray the sweet potato wedges with oil and season with salt and pepper. Divide the wedges between the two baskets then select ‘Match Cook’ and set basket 1 to 200C for 15 minutes and touch the start key to activate. 
8.    Serve the goujons with the wedges and a pot of BBQ sauce.