Coconut Crusted Chicken Goujons

Home made Bannockburn Free Range chicken nuggets taste so much better, so give this one a go you'll love it!

Serves: 4 Prep: Cook:
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  • 2 Bannockburn Free Range Chicken breast, cut into thin strips
  • Juice and zest of 1 lime (plus extra wedges to serve)
  • 1 tablespoon fish sauce
  • 1 tablespoon garam masala (or medium curry powder)
  • 1 teaspoon chilli powder (optional)
  • 50g desiccated coconut
  • 50g panko breadcrumbs or (normal breadcrumbs)
  • 4 tablespoons Bioglan coconut oil

Cooking Method:

  1. Put the chicken strips in a large bowl with the lime zest, lime juice and fish sauce. Mix well.
  2. In another bowl, mix the garam masala, chilli powder, together with the coconut and the breadcrumbs.
  3. Dip the chicken strips into the dry coconut mix, tossing well so all of the meat is coated. Heat the coconut oil in a medium non-stick fry pan, so the pan becomes hot but not smoking. Add the coated chicken strips 4 at a time and fry on each side until golden brown, this should take about 6 minutes.
  4. Serve with a lime wedge.
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