This recipe began life as an attempt at a paleo chicken kiev recipe. I’ve always liked chicken kiev and was trying to recreate an approximation but paleo friendly.
I experimented a bit with the ‘garlic butter’ mix using alternative fats and settled on duck fat as it had a bit more taste than lard. Butter actually works the best as the flavour is more intense but butter is keto rather than paleo so I prefer to keep butter at a minimum. So, duck fat it was going to be. I tried to balance out the kiev flavours. I put a bit more fat in and it was too much fat so I put a bit more lemon juice in but then it was too lemony and then I put a bit more garlic in but then it was too strong so I added in more fat again (you get the idea). I, of course, ended up with about 3 times the amount of ‘garlic butter’ than I needed (this would be highly fortuitous, as you will see).
With the ‘garlic butter’ mix at the perfect level for me, I cut flaps in the chicken breasts. I stuffed my butter mix into the flap and smoothed over the chicken breast. Then, I tried to pick the chicken up… Plip, plop! The whole thing fell apart and dropped onto the counter. I tried in vain to push it back together but it was rather a mess and refused to be repaired. There would be no chicken kiev for dinner but at least I could salvage my chicken breast. I washed them off and realised there were holes in various places holes should not have been. I cut them into strips instead and used the excess ‘garlic butter’ mix to fry them over the hob. It turned out really tasty and delicious. The salt and pepper crystallised on the chicken during the frying and the duck fat, lemon and garlic where highly tasty. The one thing I did find is that because of the high heat the salt can burn if left too cooking long so its best too fry everything in the one batch. If you do need to do two batch then divide the mix into two halves and wash out the frying pan in between batches or else you will have burnt seasonings.
So, here it is the Garlic Lemon Chicken Goujons recipe, well worth the garlic chicken kiev recipe failure.
Garlic Lemon Chicken Goujons
- 2x (200g) chicken breasts
- 6 tbsp duck fat (butter works well for keto, lard is also fine)
- 1 clove garlic, crushed
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper
- Cut the chicken breasts into strips about 5cm (2") long.
- Melt the fat in a large frying pan over a high heat.
- Add the lemon juice, garlic, salt and pepper and stir them in.
- Place all the chicken strips in the pan in one batch and push them around until they all lie flat.
- Leave for 4 mins.
- Turn all the chicken strips over and leave for another 4 mins.
- The chicken should be ready.
- If the juices run clear or a meat thermometer reads 75 deg C (165 deg F) remove the chicken from the heat.
- If it's not cooked leave for another minute then re-check.