Chicken Goujons Recipe
British · Main course · 25 min total
Crispy, golden chicken strips that are perfect as a snack, appetizer, or light meal. This recipe uses a simple breadcrumb coating for a satisfying crunch.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 500g chicken breast, cut into strips
- 100g plain flour
- 2 eggs, beaten
- 150g breadcrumbs (preferably panko)
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Vegetable oil, for frying
Instructions
- Season the chicken strips with salt and pepper.
- Set up a breading station: place flour in a shallow dish, beaten eggs in another, and mix breadcrumbs with paprika and garlic powder in a third.
- Coat each chicken strip first in flour, shaking off excess, then dip in egg, and finally coat with breadcrumb mixture, pressing gently to adhere.
- Heat about 2cm of oil in a deep frying pan over medium-high heat until shimmering (around 180°C/350°F).
- Fry the goujons in batches, without overcrowding, for 3-4 minutes per side until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain. Serve hot with dipping sauce of choice.
Tips
- Use panko breadcrumbs for extra crunch.
- Goujons can be baked at 200°C/400°F for 15 minutes, turning halfway, for a lighter version.
- Serve with tartare sauce, ketchup, or garlic mayonnaise.
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