Description
Crispy and flavorful Chicken Goujons made from tender chicken breast strips coated in a seasoned breadcrumb mixture and fried to golden perfection. Perfect as a snack, appetizer, or main dish served with your favorite dipping sauces or a fresh salad.
Ingredients
Scale
Chicken
- 2 large chicken breasts, cut into 1-inch wide strips
Breading
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups breadcrumbs (preferably panko for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper to taste
- ½ teaspoon dried thyme or Italian seasoning (optional)
For Frying
- Vegetable oil, for frying (about 1-2 inches in the pan)
Instructions
- Prepare the Chicken: Cut the chicken breasts into strips about 1-inch wide, ensuring even size for uniform cooking.
- Season the Chicken: Lightly season the chicken strips with salt, pepper, and optional dried thyme or Italian seasoning for added flavor.
- Set Up Breading Stations: In a shallow bowl, place the all-purpose flour to coat the chicken initially.
- Beat the Eggs: In another shallow bowl, beat the eggs thoroughly to act as a binding agent for the breadcrumbs.
- Prepare Seasoned Breadcrumbs: In a third shallow bowl, mix the panko breadcrumbs with garlic powder, onion powder, paprika, salt, and pepper.
- Dredge in Flour: Coat each chicken strip completely in flour, shaking off any excess.
- Dip in Egg: Submerge the floured chicken strip into the beaten eggs, covering it fully to help the breadcrumbs stick.
- Coat with Breadcrumbs: Press the chicken strip into the seasoned breadcrumb mixture firmly so the crumbs adhere well.
- Heat Oil: In a deep frying pan or skillet, heat vegetable oil about 1-2 inches deep over medium-high heat until a breadcrumb dropped in sizzles immediately.
- Fry Chicken Goujons: Fry breaded chicken strips in batches, cooking for 3-4 minutes per side until golden brown and crispy.
- Flip for Even Cooking: Use tongs to turn the goujons carefully halfway through to ensure even browning on both sides.
- Drain Excess Oil: Remove cooked goujons from oil and place them on a paper towel-lined plate to drain excess oil.
- Serve: Serve hot with dipping sauces like honey mustard, BBQ sauce, or ketchup, optionally with coleslaw or a light salad for a complete meal.
Notes
- For extra crunch, use panko breadcrumbs instead of regular breadcrumbs.
- Do not overcrowd the pan while frying to ensure that the goujons cook evenly and stay crispy.
- Adjust seasoning in the breadcrumb mixture to suit your taste preference.
- Use a kitchen thermometer to maintain oil temperature around 350°F (175°C) for perfect frying.
- Double the recipe easily to serve larger groups or for leftovers.
