Description
Chicken Goujons are crispy, golden-brown strips of breaded chicken breast, perfect as a main course or snack. Coated in a seasoned panko breadcrumb mix and fried to perfection, they deliver a satisfying crunch and tender inside, ideal for serving with lemon wedges or your favorite dipping sauce.
Ingredients
Scale
Main Ingredients
- 2 large boneless, skinless chicken breasts, cut into strips
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
Seasonings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Others
- Vegetable oil for frying
- Lemon wedges (optional, for serving)
Instructions
- Prepare the Chicken: Cut the chicken breasts into even strips for uniform cooking.
- Set up Dredging Stations: Place the flour in one shallow bowl, beaten eggs in a second bowl, and mix panko breadcrumbs with garlic powder, paprika, salt, and black pepper in a third bowl.
- Coat the Chicken: Dredge each chicken strip first in flour, then dip into beaten eggs, and finally coat with the seasoned breadcrumb mixture, pressing gently to ensure the crumbs adhere well.
- Heat Oil: Heat about 1 inch of vegetable oil in a large skillet over medium heat. The oil should reach approximately 350°F (175°C) before frying.
- Fry the Goujons: Fry the chicken goujons in batches, 3 to 4 minutes per side, until they are golden brown and cooked through.
- Drain and Serve: Remove the cooked goujons and drain on paper towels to remove excess oil. Serve warm with lemon wedges or your favorite dipping sauce.
Notes
- For a healthier option, bake goujons at 400°F (200°C) for 20–25 minutes, flipping halfway through cooking.
- You can also air fry goujons at 375°F for 12–15 minutes for a lower-fat alternative.
- Ensure the oil is hot enough before frying to avoid greasy goujons.
- Use fresh panko breadcrumbs to achieve maximum crunchiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British, Irish
