Food Challenge Recipe 30: Baked Breadcrumb & Herb Chicken Fillets

I’m going to start this recipe with a preface of the fact that I HATED this recipe. So if you’re looking for a tasty chicken goujon recipe, this isn’t it. If you just want to read about how much I hated eating this (or the little of it I actually ate) then please read on…

Gary and I eat chicken goujons a lot. They go with so many meals, and you can put so many sauces on them. And if you know us, you know we basically live for sauce, and finding food to go with it is secondary to the actual condiment.

I found this recipe on a website for a company who do meat subscription boxes. But it’s not a great recipe, and I hadn’t realised that part of the method was missing from it until after I had started.

Anyway, I put the oven to 160c and prepared a tray for the chicken to go on.

In a bowl I mixed 1 tsp paprika, 200g panko breadcrumbs (I actually used a little less than this because I had the end of an open packet – but this was way more than I needed), 1 tsp garlic powder, 1 tsp dried oregano, salt and pepper.

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Then I mixed 1 beaten egg, 20ml of soy milk and 1 tbsp of olive oil. This was the part of the method that was missing. I wasn’t sure where the oil came into the recipe, so I just added it into the egg mixture and hoped for the best….

The chicken was dredged in the wet bowl, and then covered entirely in dry mix before being popped onto the tray.

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I used some skin-off chicken breast fillets (enough for two people).

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These went into the oven for 30 minutes.

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And this was the finished article.

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As you can see, the whole thing looks pretty dry. The breadcrumbs hadn’t absorbed any of the chicken juices and it was all just meh.

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It wasn’t all the recipe’s fault. The quality of the chicken I picked up from Tesco was also pretty nasty. We both ate a little and then decided we didn’t want to eat any more, so just ate the veg I’d served it with.

There was little to no flavour from the seasoning in the breadcrumbs, and there were way too many breadcrumbs to be practical. The overriding flavour was the oregano, which isn’t where I thought the flavour would lie.

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Overall, I give this recipe 1/10.

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