Description
Crispy and flavorful Chicken Goujons made with tender strips of boneless chicken breasts, coated in a seasoned panko breadcrumb mixture and fried to golden perfection. Perfect as a main course or snack, these goujons are easy to prepare and delicious served with lemon wedges or your favorite dipping sauce.
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts, cut into strips
Breading
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking
- Vegetable oil for frying
Serving
- Lemon wedges (optional)
Instructions
- Prepare the chicken strips: Cut the boneless, skinless chicken breasts into even strips to ensure they cook uniformly.
- Set up the breading stations: Arrange three shallow bowls – place flour in one, beaten eggs in the second, and mix panko breadcrumbs with garlic powder, paprika, salt, and black pepper in the third.
- Coat the chicken: Dredge each chicken strip first in flour, then dip it into the beaten eggs, and finally coat thoroughly with the seasoned panko breadcrumbs. Press gently so the crumbs adhere well.
- Heat the oil: Pour about 1 inch of vegetable oil into a large skillet and heat over medium heat until it reaches about 350°F (175°C), suitable for frying.
- Fry the goujons: In batches, place the breaded chicken strips into the hot oil. Fry for 3 to 4 minutes on each side until they are golden brown and cooked thoroughly inside.
- Drain the excess oil: Remove the cooked goujons and place them on paper towels to absorb any excess oil.
- Serve: Serve warm alongside lemon wedges or your preferred dipping sauce for a delightful meal.
Notes
- For a healthier alternative, bake the goujons at 400°F (200°C) for 20 to 25 minutes, flipping halfway through the cooking time.
- You can also opt to air fry the goujons at 375°F for 12 to 15 minutes to reduce oil usage.
- Ensure chicken strips are cut evenly to promote even cooking and consistent crispiness.
- Using panko breadcrumbs gives extra crunch compared to regular breadcrumbs.
