Let's not kid ourselves.. this is just chicken nuggets! Pardon my attempt at pretence, I only wanted to distance this from what everyone now accepts as chicken nuggets. Those 'gems' made of ground-up unnameable chicken parts and peppered with 'E' flavourings and preservatives have scarily become staple offerings as part of 'children's menus'. Why? It is so easy to batter up some real pieces of chicken and bake them in the oven, there's really no excuse to enjoy anything other than home-made chicken nuggets.
Here's my version. I used tarragon as I realised that I simply have not cooked much using this herb. It really is lovely with chicken but I think, it works best as part of a creamy sauce. Nevertheless, it still added an interesting dimension to a simple mid-week dish. Serve with a simple green salad.
Garlicky Tarragon Chicken Goujons
400g chicken tenderloins (sliced up chicken breast can be substituted)
2Tbsp sour cream
2 Tbsp chopped up tarragon
1 c garlic croutons (for crumbing)
Oil for frying
In a bowl, marinate the chicken pieces in the sour cream for a couple of hours.
Make the croutons by baking cubes of stale bread, tossed in oil and garlic, in an oven until dry and crunchy. When cool, roughly grind up into crumbs by running a rolling pin over it a few times. Mix the tarragon leaves in with the crumbs.
Coat the chicken pieces in the crumb and herb mixture. Fry in oil until golden. These can also be cooked in a 200deg C oven for approximately 20mins or until golden brown.