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Chicken Goujons

. This simple recipe uses everyday ingredients and can be customizedwith different herbs, spices, or coatings for extra crunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts
  • 100 g plain flour
  • 2 large eggs
  • 150 g breadcrumbs panko for extra crunch
  • 50 g grated Parmesan cheese optional
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil if baking
  • Cooking oil for frying optional

Method
 

  1. Preheat oven to 200°C (400°F) if baking. Line a tray with baking paper.
  2. Slice chicken breasts into even strips or goujon-sized pieces.
  3. Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, garlic powder, paprika, onion powder, salt, and pepper.
  4. Coat each chicken strip in flour first, then dip into egg, and finally coat thoroughly in the breadcrumb mixture.
  5. Place coated goujons onto the baking tray and lightly drizzle with olive oil.
  6. Bake for 18–20 minutes, flipping halfway through, until golden and cooked through.
For frying:
  1. Heat oil in a frying pan over medium heat.
  2. Fry goujons for 3–4 minutes per side until golden, crispy, and fully cooked.
  3. Drain on paper towels before serving.
  4. Serve hot with your favourite dipping sauces and sides.

Notes

Chef’s Tips
  • Use panko breadcrumbs for the crispiest texture.
  • Don’t overcrowd the tray or frying pan, or the coating may become soggy.
  • For extra flavor, marinate the chicken in buttermilk for 30 minutes before coating.
  • Internal chicken temperature should reach 75°C (165°F).
  • Freeze uncooked coated goujons for up to 2 months for quick homemade freezer meals.