Chicken Goujonettes Recipes

SWEET AND SPICY CHICKEN DRUMETTES

Steps:

• In a medium bowl, whisk together the pineapple juice, soy sauce, Marsala wine, brown sugar, sesame oil, garlic, chili powder, and red pepper flakes until the sugar is dissolved. Put the chicken drumettes in a 1-gallon size, resealable plastic bag. Add the pineapple liquid to the chicken and seal removing as much air as possible from the bag. Marinate the chicken for 3 hours in the refrigerator.
• Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Line a baking sheet with foil and spray it liberally with vegetable cooking spray.
• Remove the chicken from the marinade and arrange in a single layer on the prepared pan. Season the chicken with salt, to taste, and bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
• Meanwhile, put the marinade into a small saucepan. Whisk in the arrowroot or cornstarch, if using, and bring to a boil over medium heat (in order to kill bacteria). Reduce the heat to a low boil and cook until thick, about 5 minutes. Cool for 10 minutes.
• Using a pastry brush, brush some of the cooked marinade over the chicken or pour it into a small bowl and serve on the side. Arrange the chicken on a platter, sprinkle with chopped cilantro and serve.

BALSAMIC CHICKEN DRUMETTES

Steps:

• Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
• Preheat the oven to 450 degrees F.
• Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
• Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
• Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
• Cook's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.

CHICKEN QUESADILLAS

Steps:

• Preheat the broiler. Grease a baking sheet.
• Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
• Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
• Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

CHICKEN TIKKA GOUJONS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Cut the chicken breasts into thin strips.
• In a re-sealable bag, mix the marinade ingredients together and place the chicken strips inside. Make sure they are thoroughly covered and marinate in the fridge for 2 hours (or more if you want a stronger flavour).
• Remove the chicken from the marinade and cover in flour, then egg, then panko breadcrumbs.
• Bake for 25 minutes.
• Enjoy!

BEST EVER CHICKEN WING DRUMETTES

Steps:

• Pre-heat oven to 350°F Spray a 13x9 pan with cooking spray. Place drumettes into pan and sprinkle with Salt,pepper and onion powder.
• Cook in 350°F for 30 minutes.
• Meanwhile in a small saucepan mix brown sugar,dry mustard, Marsala,soy sauce and minced garlic. Bring to boil over medium heat than turn down to simmer while drumettes cook. Stir sauce occasionally.
• After 30 minutes turn oven down to 325 degrees and pour sauce over wings turning wings to coat with sauce.
• Cook basting every 15 minutes to 1/2 hour with sauce. Cook until sticky and most of the sauce is absorbed. Serve immediately or next day.

CHICKEN GOUJONETTES

Steps:

• 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.
• Beat the egg in a small bowl and add the water, butter, salt and pepper. Blend well.
• Pour the egg mixture into a flat dish, add the chicken pieces and stir to coat well. Drain briefly in a sieve.
• 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.
• 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.
• 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.

CRISPY CHICKEN GOUJONS

Steps:

• Slice chicken breasts lengthways into long strips about 4"or 5" (10cm-13cm) long and 1/2-3/4" (1-1 1/2 cm) wide.
• This is easier if you cut your chicken when it's still partly frozen.
• Don't worry if you end up with some smaller bits of chicken, these will work just as well.
• Place breadcrumbs into a food processor together with the garlic powder, celery seeds, paprika, fennel, salt, pepper and lemon zest and process until the breadcrumbs are nice and fine.
• Place the breadcrumbs into a large zip-lock bag together with the fully defrosted chicken strips.
• Shake until the strips are well coated with the breadcrumbs.
• Arrange breaded strips in a single layer on a large plate and refrigerate for at least 20 minutes.
• Preheat your oven to 190C (375F).
• Lightly oil a baking dish or tray with the olive oil (I line mine with silicone paper first to make cleaning up easier).
• Place chicken in a single layer into the baking dish.
• Bake for 15-20 minutes until golden brown.
• Serve warm or cold, drizzled generously with the dressing of your choice.