Rate this recipe

Chicken Goujons with Coconut Oil Mayonnaise

Chicken Goujons with Coconut Oil Mayonnaise


Crispy, mouth-watering, Chicken Goujons with Coconut Oil Mayonnaise - a healthy alternative to using sunflower oil in mayonnaise.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 15 mins
Crush Mag Online Crush Mag Online

Coconut Oil mayonnaise

1 egg

2 egg yolks

1 Tbsp (15 ml) Dijon mustard

juice of ½ small lemon

½ tsp (2.5 ml) sea salt

white pepper to taste

½ C (125 ml) Credé Coconut Oil, extra virgin or refined

½ C (125 ml) extra virgin olive oil

1 Tbsp (15 ml) plain yoghurt

1 Tbsp (15 ml) whey, optional

Chicken goujons

sunflower oil, for deep-frying

450 g organic skinless chicken breast fillets

1¼ C (300 ml) milk

4 Tbsp (60 ml) plain flour

45 g Parmesan cheese, grated

2 Tbsp (30 ml) sesame seeds

1 pinch cayenne pepper

salt and freshly milled black pepper

Coconut Oil mayonnaise

Mix the egg, egg yolks, mustard, lemon juice, salt and pepper in a blender or food processor. Melt the coconut oil over a very low heat, then let it cool a bit (if the oil is too warm, it will cook the eggs and the mayonnaise will split). In a thin stream, slowly pour in the olive oil and then the coconut oil while the food processor or blender is running at a low speed. Add the yoghurt and whey (if using) and blend until combined.


Chicken goujons

Heat the oil to 170 °C in a large saucepan.

Cut the chicken breasts into finger-sized strips. Pour the milk into a small bowl. In another bowl, mix the flour with the Parmesan cheese, sesame seeds and cayenne pepper and season with salt and pepper.

Dip a few chicken pieces at a time into the milk and then into the flour to coat. Shake off any excess flour and deep-fry for 4–5 minutes until crisp, golden and cooked through. Drain on some paper towels.

Serve the goujons with the coconut oil mayonnaise on the side for dipping.

Tips: If you don’t have a thermometer, drop a cube of bread into the oil; if it browns in about 20 seconds, the oil is at the right temperature.

Whey is available from health shops and is optional but helps keep the mayonnaise fresh for longer.