‘RFC’ goujons & herby mayo dip

Tender chicken fillets in a crispy coating, meet our Respectful Fried Chicken (RFC). Dunked into our homemade herby mayo, with a side of crunchy slaw, it’s definitely a winner, winner, chicken dinner –or snack! TIP – leftovers are great the next day served in a warm wrap or pitta.

Preparation time

45 mins




  • 2 Respectful eggs
  • 1 tsp Dijon mustard
  • 150ml plus 4 tbsp vegetable or light rapeseed oil
  • 2 lemons
  • 15g mixed fresh herbs, parsley, coriander, basil or chives, finely chopped
  • 400g British farmer friendly chicken mini fillets
  • 2 cloves of garlic
  • 50g plain flour
  • 100g breadcrumbs, blitzed up leftover sourdough
  • 1 large carrot, coarsely grated
  • 1 apple, coarsely grated
  • 150g seasonal greens, kale, cavolo nero or baby leaf greens, finely sliced
  • 1 tbsp red wine vinegar


  1. Separate 1 egg, place the yolk in a food processor or a mixing bowl if whisking by hand (reserve the white for later). Add the mustard and season. Whisk for 2 mins until light in colour. Add the oil very slowly, drip by drip until thickened and all incorporated. Squeeze in the juice from ½ lemon, season to taste and stir through the chopped herbs. Transfer to a bowl or jar and store in the fridge until ready to serve.
  2. Preheat the oven to 140°C/120°C fan.
  3. Lay a large piece of greaseproof paper on your work surface. Put the chicken pieces on the right side of the paper and fold the left. Using a rolling pin, lightly bash the chicken to tenderise the meat. Grate the zest from 1 lemon and the garlic over the chicken. Season and rub the marinade over the chicken.
  4. Crack 1 whole egg  into a shallow bowl with the reserved egg white; thoroughly whisk. Tip the flour into another shallow bowl and put the breadcrumbs in a third bowl.
  5. Dip the bashed out chicken, one piece at a time, into the flour, followed by the beaten egg and finally the breadcrumbs. Lay onto a clean plate.
  6. Heat 2 tbsp oil in a large frying pan over a medium heat. Fry the chicken for 6-8 mins, turning halfway until golden and cooked through (you’ll have to do this in a couple of batches, adding the remaining oil to cook the chicken). Transfer the cooked goujons to a baking tray lined with kitchen paper and keep in the warm oven until ready to serve.
  7. To make the quick slaw, tip the carrot, apple and greens into a bowl. Add the juice from ½ lemon and red wine vinegar. Scrunch together with your hands to combine and season to taste.
  8. Serve the chicken goujons and slaw alongside the herby mayo with lemon wedges.

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