If you love bite-sized crispy chicken that’s tender inside and golden outside, Chicken Goujons are about to become your new kitchen obsession. Imagine juicy strips of chicken breast coated in a seasoned crunchy crust, delightfully satisfying with every dunk into your favorite sauce. Whether you’re serving up a family dinner, packing a picnic, or gathering friends for a game night, this Chicken Goujons recipe delivers on both flavor and fun. They’re so easy to make from scratch, you’ll wonder why you ever bothered with shop-bought! Let’s jump right into this irresistible comfort food classic.
Ingredients You’ll Need
One of the best things about making Chicken Goujons at home is the short list of basic ingredients—each carefully chosen for maximum crunch and flavor. Every step of the coating process builds texture, spice, and that gorgeous golden color, so don’t skip a thing!
- Chicken Breasts: Use large, boneless, skinless chicken breasts for sturdy, juicy strips that hold up beautifully to frying.
- All-Purpose Flour: Start each strip with a quick dredge to help the eggs stick—this step is key for a cohesive coating.
- Eggs: Beaten eggs act as the glue, locking the crumbs onto the chicken strips and enhancing the final crunch.
- Panko Breadcrumbs: These Japanese-style crumbs create a supremely crisp crust—don’t substitute regular breadcrumbs if you want that signature crunch.
- Garlic Powder: Adds fragrant, savory warmth that infuses every bite of the goujons.
- Paprika: Brings subtle smokiness and a gorgeous, appetizing color to the breadcrumb mix.
- Salt: Essential for seasoning both the chicken and the crumbs, turning simple strips into something irresistible.
- Black Pepper: A touch of pepper rounds out the flavor, adding gentle heat without overpowering the chicken.
- Vegetable Oil: Choose a neutral oil with a high smoke point for perfectly crisp frying.
- Lemon Wedges (optional): A zesty squeeze over the warm Chicken Goujons brightens and elevates the flavors.
How to Make Chicken Goujons
Step 1: Slice the Chicken
Begin by cutting your chicken breasts into even strips, roughly about 1/2 to 1 inch wide. Keeping the size consistent helps all your Chicken Goujons cook evenly and keeps each piece perfectly juicy.
Step 2: Set Up the Coating Station
Arrange three shallow bowls: one with your all-purpose flour, one with the beaten eggs, and the third with your panko breadcrumbs mixed well with garlic powder, paprika, salt, and black pepper. Having everything set out before you start makes the coating process a breeze.
Step 3: Dredge and Coat
Take each chicken strip and dredge it in the flour, tapping off any excess. Next, dip it into the beaten eggs, making sure it’s well coated. Finally, press it into the seasoned panko mixture, gently patting so every inch is covered in crispy crumb goodness.
Step 4: Fry to Golden Perfection
Pour about an inch of vegetable oil into a large skillet and heat it over medium heat until shimmering and hot—around 350°F is perfect. Fry the chicken goujons in batches (don’t overcrowd the pan!) for 3 to 4 minutes per side, until the outside is golden and crunchy and the inside is cooked through. Let them drain on paper towels to keep them crisp.
Step 5: Serve Hot and Enjoy
Once all your goujons are perfectly golden, serve them right away while they’re at their crunchiest. Add lemon wedges on the side for a fresh, zesty finish or let everyone dig straight in with their favorite sauces.
How to Serve Chicken Goujons
Garnishes
A final flourish can elevate your Chicken Goujons into a restaurant-worthy treat. Try a sprinkle of chopped fresh parsley for color, a dusting of extra paprika for warmth, or a squeeze of lemon to brighten up the flavors—sometimes the simplest touches make all the difference.
Side Dishes
Chicken Goujons are incredibly versatile—pair them with crisp fries, a fresh green salad, or creamy coleslaw for a complete meal. If you’re feeding a crowd, lay out a platter with homemade dips like garlic aioli, honey mustard, or a classic ketchup for everyone to mix and match.
Creative Ways to Present
For a fun twist, serve Chicken Goujons in a paper cone for easy eating at parties, or skewer them on sticks alongside veggies for a colorful platter. Turn them into a wrap with lettuce and tomato, or toss them onto a salad for added protein and crunch.
Make Ahead and Storage
Storing Leftovers
If you have any Chicken Goujons left (which isn’t likely, but just in case!), let them cool completely and then store them in an airtight container in the fridge. They’ll keep their crispness best if you line the container with paper towels to absorb any moisture, and they should be enjoyed within 2 to 3 days.
Freezing
Chicken Goujons are a dream for meal prepping! Freeze the uncooked, breaded goujons on a baking tray until solid, then transfer to a freezer bag. They’ll keep for up to 2 months—just cook them straight from frozen, adding a few extra minutes to the frying or baking time.
Reheating
For best results, reheat Chicken Goujons in a hot oven (about 375°F) on a wire rack so the air can circulate. This will restore their crispy exterior, whereas the microwave will make them soggy. Just 8–10 minutes will do the trick!
FAQs
What’s the difference between Chicken Goujons and chicken tenders?
Chicken Goujons are essentially the UK and Irish cousin to American-style chicken tenders, both featuring strips of chicken breast breaded and fried. The biggest differences are the seasonings and, often, the super-crispy panko breadcrumbs used in goujons for extra crunch.
Can I bake or air fry Chicken Goujons instead of frying?
Absolutely! For a lighter option, bake the goujons at 400°F for 20–25 minutes, flipping halfway, or air fry them at 375°F for 12–15 minutes. They’ll still turn out golden and crisp, with much less oil.
How do I make sure the coating sticks to the chicken?
The key is the three-step coating process: dredge in flour, dip thoroughly in egg, and firmly press into the breadcrumb mixture. Patting the crumbs onto each strip helps create a sturdy crust that won’t slide off during frying.
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs stay juicy and deliver lots of flavor, making them a great alternative. Simply slice them into even strips and follow the same breading and cooking instructions. Cooking times may increase slightly since thighs can be thicker.
What dipping sauces pair well with Chicken Goujons?
These crispy strips love bold, creamy, or tangy sauces—think honey mustard, sriracha mayo, garlic aioli, ranch, or even a sweet chili dip. Set out a variety and let everyone choose their favorites for dipping bliss!
Final Thoughts
Once you try homemade Chicken Goujons, you might just find yourself making them on repeat—no judgment here! They’re so crispy, flavorful, and versatile, there’s always an excuse to enjoy another plate. So gather your ingredients, heat up your skillet, and treat yourself and loved ones to this crispy chicken classic!
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Chicken Goujons Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: British, Irish
- Diet: Non-Vegetarian
Description
Learn how to make delicious and crispy Chicken Goujons at home with this easy recipe. These homemade chicken tenders are perfect for a quick and satisfying meal.
Ingredients
Chicken Goujons:
- 2 large boneless, skinless chicken breasts, cut into strips
- 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
- vegetable oil for frying
- lemon wedges (optional, for serving)
Instructions
- Cut the chicken breasts into even strips. In three separate shallow bowls, place the flour in one, the beaten eggs in the second, and the panko breadcrumbs mixed with garlic powder, paprika, salt, and black pepper in the third.
- Dredge each chicken strip in the flour, then dip into the beaten eggs, and coat in the breadcrumb mixture, pressing gently to help the crumbs adhere.
- Heat about 1 inch of vegetable oil in a large skillet over medium heat. Once hot (around 350°F), add the chicken goujons in batches and fry for 3–4 minutes per side, or until golden brown and fully cooked through.
- Remove and drain on paper towels. Serve warm with your favorite dipping sauce or lemon wedges.
Notes
- For a healthier version, bake the goujons at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- You can also air fry them at 375°F for 12–15 minutes.
Nutrition
- Serving Size: 3–4 goujons
- Calories: 320
- Sugar: 1g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 105mg
