Baked chicken goujons

1. Preheat the oven to 190C/375F/Gas 5. Oil two baking trays with vegetable oil.
2. Mix the breadcrumbs, cayenne pepper in a shallow bowl. Season, to taste, with salt and
freshly ground black pepper. Place the flour in another shallow bowl.
3. Dip the chicken pieces in plain flour, then in the beaten egg and finally coat in the
breadcrumbs. Shake off the excess and lay the chicken goujons on the oiled baking tray. (The
process is easier if you keep one hand clean of egg for dipping the chicken in the flour and
breadcrumbs.)
4. Drizzle the goujons all over with more of the vegetable oil.
5. Bake in the oven for 30-35 minutes, turning once. Remove from the oven when completely
cooked through and golden-brown all over.
6. Serve with potato wedges and vegetables (see recipe for sweet potato and carrot mash and
spinach)