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Battered Chicken Goujons and Chunky Celeriac Chips

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  • 1.9:1 ratio
  • RECIPE MAKES: 1 portion (4 goujons and 6 chips)
  • PREP TIME: 10 minutes
  • COOK TIME: 8 minutes

This recipe 1 portions, which contains

Total Fat

Step 1

Preheat the vegetable oil in the deep fat fryer to 160C.

Step 2

Mix in a bowl the egg, MCTprocal™ and oil to make a batter.

Step 3

Cut the chicken into 4 equal sized pieces and add them to the batter, ensure all pieces are well covered and all the batter is used.

Step 4

Using tongs, place each piece of chicken into the deep fat fryer individually, they will sink to the bottom of fryer and gradually rise during cooking.

Step 5

Cook for 1.5 minutes, turn each over and cook for a further 1.5 minutes.

Step 6

Using tongs, remove chicken from the fryer whilst gently shaking excess oil before placing on a baking tray in a warming drawer / warm oven whilst cooking the chips.

Step 7

Cut celeriac into chips of approx. 9cm in length by 2cm thick to make 6 chips, place into basket of the fryer and lower into the oil, cook for 5 minutes.

Step 8

Lift basket out of the fryer and shake the chips to remove excess oil.

Step 9

Serve with chicken goujons and full fat mayonnaise.

  • Add chilli or curry powder for an alternative flavour!

MCTprocal™ is a food for special medical purposes and must be used under medical supervision. These recipes have been specifically designed for use in a ketogenic diet. Refer to labels for allergen and other product information.

Always check with your dietitian what is suitable for you.

  • As per manufacturer's instructions: Vegetable oil* for deep fat fryer
  • 15g Egg, Beaten
  • 10g MCTprocal™
  • 10g Olive oil
  • 60g Chicken breast skinless, roasted
  • 100g Celeriac, Peeled
  • 20g Mayonnaise, full fat e.g. Hellman's
  • *approximately 15g of oil absorbed into cooking process and factored into nutritional content