A dish of such exquisite taste it has its own ranked title, this recipe comes from 'A Second Dudley Book of Cookery and Other Recipes' published in 1914.
Although regal in title, this humble dish is essentially fresh, fragrant and zesty, aristocratic chicken goujons bursting with flavour.
Original Recipe: 'Chicken Duchess' (Book 3, 1914)
Speed: 30 minutes | Serves: 2
2 medium chicken breasts
1 small onion
200g of breadcrumbs
1 tbsp. chopped thyme
1 tbsp. chopped rosemary
Vegetable oil for frying
1 tbsp. olive oil
Half a lemon
1. Cut the chicken into finger width strips and flatten between cling film.
2. Place in a bowl and mix in the olive oil and lemon juice.
3. Leave for 5 mins and then drain.
4. Finely chop the onion, rosemary and thyme and massage into the chicken.
5. Prepare your assembly line by putting the breadcrumbs and a beaten egg into two separate bowls.
6. Dip the chicken one piece at a time into the egg and then into the breadcrumbs, making sure to coat evenly. If you have the time repeat this process for an extra crispy coating.
7. Heat a frying pan with vegetable oil on medium heat and test it is hot by adding a breadcrumb. Once the breadcrumb starts to sizzle it is ready to use.
8. Cook the chicken pieces for 3 mins on each side or until golden and cooked throughout.
9. Place the cooked chicken on a plate lined with kitchen towel to absorb any excess oil then serve.
Original Recipe for ‘Chicken Duchess'
'BOOK 3': A Second Dudley Book of Recipes (1914)
Collected and Arranged By: Georgina Ward, Countess of Dudley
Publisher: Hutchinson & Co. (Paternoster Row, London, England, U.K.)