Chicken goujons with radish & apple slaw
Chicken breast, skinless, raw
½ teaspoons, level
1 teaspoons, level
Fat Free Natural Yogurt
½ zest(s) of 1, + wedges to serve
Lemon Juice, Fresh
100 g, finely sliced
1 medium, cut into matchsticks
100 g, red, shredded
1 tablespoons, finely chopped
- Put the chicken in a mixing bowl, add the buttermilk and toss together. Chill for at least 2 hours or overnight.
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Combine the breadcrumbs, cayenne, cumin and black pepper on a baking tray, then stir in the olive oil. One by one, shake the excess buttermilk from the chicken strips, coat in the spiced breadcrumbs and arrange on a large baking tray. Bake for 10 minutes or until crisp and golden, then turn and bake for another 3-4 minutes.
- Meanwhile, for the slaw combine the yogurt, lemon zest and juice in a large mixing bowl. Add the radishes, apple, red cabbage and parsley and toss together. Serve the goujons with the slaw and lemon wedges for squeezing over.