Coconut Chicken Goujons with Banana Ketchup


( serves four)


  • 60 g Cornflour
  • pinch of salt
  • ½ tsp pepper
  • 1 tsp cayenne pepper, garlic powder & oregano
  • 3 large eggs, lightly beaten
  • 250g desiccated coconut
  • 3 - 4 skinless, chicken breasts, cut into strips or nuggets.
  • Rubies In the Rubble Banana Ketchup


  1. Turn your oven to 200 Degrees. Line a baking tray with baking parchment and set aside.
  2. In a bowl mix cornflour, salt, pepper, oregano, garlic powder and cayenne pepper. Set aside.
  3. In a second bowl, add 3 eggs and lightly beat.
  4. In a third bowl add coconut flakes.
  5. Take chicken and douse in cornflour mixture. Then dip into eggs and cover well. Then dip in coconut and set aside on a plate. Do this to all the chicken pieces.
  6. Get your baking tray, and line the coated chicken pieces and line them up. Lightly douse the chicken pieces in olive oil/coconut oil (so they crisp up in the oven). Bake for 15 minutes, take out of the oven and flip, and cook for a remaining 10 minutes.
  7. Once all chicken is cooked, serve with a squeeze of lime and a healthy dollop of banana ketchup.

Recipe by The Culinary Bee