Gluten Free Goujons (with Nestle Cornflakes)

If you are on a gluten free diet then today you are in luck! The free from aisle is ever-expanding and now we’re lucky enough to have both Gluten Free Corn Flakes and Gluten Free Honey Corn Flakes thanks to the lovely folks at Nestle. I was challenged by them to create a recipe to demonstrated just how versatile these cereals are and decided I just had to try and perfect a  gluten free goujon! I’ve done breaded chicken with oat and almond flour plenty of time before but was looking for something to create a real crunch like KFC! Sometimes  we might preach about healthy eating but still crave something that tastes like it’s a bit naughty and deep fried and that’s what I managed to do with this recipe. Along the way, I also managed to find another use for these versatile cornflakes: super crunchy potato wedges! I’d decided to sprinkle on some extra cornflake crumbs on to the wedges but wasn’t sure how they’d turn out. They looked a bit strange pre-baking but tasted amazing! They gave an extra layer of crunchiness to the wedges.

 Gluten Free Chicken Goujons with crunchy potato wedges and cauliflower rice with pomegranate.

Ingredients for Gluten Free Goujons

2 chicken breasts

3/4  cup of Nestle Gluten Free cornflakes

1 egg white (An alternative might be coconut oil, anything that you can get the chicken to stick to)

Serve with

-Potato crunch wedges (4 peeled and sliced potatoes coated in chili flakes and 1/4 cup of Nestles cornflake crumbs)

-Cauliflower rice (I actually used caulirice this time, the new microwavable version but found it way too spicy!) with Pomgranate seeds for garnish (Optional)

Method

1. Pop the oven on to 200 degrees to get it pre-heated.
2. Take your cup of Nestle Gluten Free cornflakes and empty into a food bag. Use a rolling pin or a wooden spoon to crush to cornflakes into small pieces (You’re not looking for a batter, just tiny pieces of crunchy goodness!) Pour 1/4 of the mixture into another bag to use for the wedges and put them both  aside until needed.
3. Empty one egg white (discarding the yolk) into a bowl and put aside until step 5.
4. Cut chicken breasts into small thin slices.
5. Dip each piece separately into the  egg yolk bowl and then into the cornflake bag. Roll the chicken inside the bag to ensure it’s properly coated.
6. Lie the pieces out in a baking  tray. Don’t worry if you’ve not completely covered them because they’ll crisp in the oven.

7. Pop in the oven for around 25-30 minutes (follow your usual checks to ensure they’re cooked properly on the inside!)

For the wedges:

1. Peel potatoes and slice into thick rectangles.
2. Dip the potatoes in egg white and sprinkle with chilli flakes and a small amount of crushed cornflakes from Step 2 of the goujon recipe.
3.  Cook for 40 minutes in the oven at 200 degrees.

Voila! The perfect Saturday night ‘fake-a-way)

P.S You can find Nestle Gluten Free Cornflakes in pretty much every free from aisle. I’d really recommend them as a great versatile cupboard staple (they’re also one of the very few brands of free-from cereal that are enriched with vitamins and minerals which are great if you are looking to help with nutritional deficiencies etc)