We had these home made chicken goujons this evening. I used 250g chicken, half of a pack. But there was plenty, and a third of a pack would have been fine, so that is what I have priced it at.

It works out 92p for the meal per person, which is more than we usually do here. But if you take £2 for 2 days of food, that leaves you with £1.03 for the remaining meals over the 2 days.

So your menu might be
Day 1
breakfast – 2 slices cinnamon toast, 8p or 100g oats if you don’t want toast twice
lunch – half a tin of beans on 2 slices toast, 11p
dinner – chicken goujons, mash and peas, 97p

Day 2
breakfast – jammy oat bar, 7p
lunch – carrot and lentil soup, 20p, 2 slices b+b 4p + 5p
dinner – chicken & onion pie, 26p with buttered cabbage, 10p + 4p

Total for the 2 days, £1.92, so very doable

Chicken Goujons

160g chicken, from 3 for £10 deal, a third of 1 pack, £1.11
200g flour, 45p/1.5kg value bag, 6p
tblsp mixed herbs, Asda 25p/18g, 4p
half tsp salt, 1p
half tsp pepper, 1p
egg, Asda free range, mixed weight, 13p
oil to fry in, 2 tbslp, 4p
Total £1.40

served with
300g mashed potato, Asda SmartPrice 69p/kg, 21p
160g peas, Asda 98p/kg, 16p
2 medium onions, 5p
tblsp oil, 2p
Total 44p

Meal price £1.84, Serves 2, 92p each

First of all, get the onions cooking. Peel and slice them and cook them gently in a little oil for about half an hour until deep brown. Or flash fry them if you want to save fuel.

While that is going on, peel the potatoes, put in a pan and cover with water.

Now slice the chicken into goujon sized pieces. Mix the flour, herbs, salt and pepper together. Whisk the egg in a separate, shallow bowl. Toss the chicken in the herby flour, remove to a plate.

Take each goujon, dip in the egg and into the herby flour again. Place back on the plate.

Start the potatoes cooking.

Heat a large frying pan with a tablespoon or two of oil. Place all the goujons in and cook over a medium heat until golden brown, then turn over and do the other side. Don’t cook them too long or they will be dry and nasty.

Bring the peas to the boil. Drain and mash the potatoes, and serve immediately.

The chicken was beautifully moist and delicious, the coating crispy and yummy and I will definitely be doing these again. I shall also do exactly the same thing with some cheap white fish.

The herbs could be anything that you have and like. So fine chopped rosemary or sage, different mixes of the dried herbs. Or how about using half and half flour and bought stuffing mix. If you want to have gluten free, you could easily use gram flour, rice flour or a bag of any gluten free flour.

Or you could add a good wallop of any combination of spices, so a couple of tblsps of a curry powder, or a tblsp each of turmeric, coriander and ginger, or tandoori spice mix, or anything else that you fancy.

 

 

In other news, here are a couple of pictures of where we have got to with the kitchen. We’re getting there!