Crispy Chicken Goujons - cooking recipe

Ingredients

200 -250 g breadcrumbs, made from stale bread
1 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon smoked paprika (ordinary paprika would do)
1 teaspoon ground fennel
1/4 teaspoon black pepper, freshly ground
1 lemon, zest of
4 chicken breast fillets, skinless boneless, preferably, frozen
2 -3 tablespoons olive oil
ranch dressing, to serve (optional)

Preparation

Slice chicken breasts lengthways into long strips about 4\"or 5\" (10cm-13cm) long and 1/2-3/4\" (1-1 1/2 cm) wide.
This is easier if you cut your chicken when it's still partly frozen.
Don't worry if you end up with some smaller bits of chicken, these will work just as well.
Place breadcrumbs into a food processor together with the garlic powder, celery seeds, paprika, fennel, salt, pepper and lemon zest and process until the breadcrumbs are nice and fine.
Place the breadcrumbs into a large zip-lock bag together with the fully defrosted chicken strips.
Shake until the strips are well coated with the breadcrumbs.
Arrange breaded strips in a single layer on a large plate and refrigerate for at least 20 minutes.
Preheat your oven to 190C (375F).
Lightly oil a baking dish or tray with the olive oil (I line mine with silicone paper first to make cleaning up easier).
Place chicken in a single layer into the baking dish.
Bake for 15-20 minutes until golden brown.
Serve warm or cold, drizzled generously with the dressing of your choice.