Chicken Goujons Recipe
Make Chicken Goujons Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Breading
Frying / Finishing
Method
Chicken
Slice and season
Trim any fat from the chicken breasts and slice each breast into 6–8 even strips about 1/2 inch thick (goujon size). Pat the strips dry with paper towels. Place in a bowl and season evenly with 1 tsp salt, 1 tsp pepper, and 1 tbsp lemon zest. Toss to coat and set aside for 10 minutes while you prepare the breading.
Breading
Prepare dry mixes
In a shallow dish combine the flour and cornstarch with 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/2 tsp pepper. Mix well. In a second shallow bowl whisk together the 2 large eggs and 3 tbsp milk until smooth. In a third shallow bowl combine the panko breadcrumbs, 1/4 cup grated Parmesan, and 2 tbsp chopped parsley, mixing so the cheese is distributed.
Dredge the goujons
Working in batches, lightly dredge each seasoned chicken strip in the flour mixture, shaking off excess. Dip into the egg wash, allowing excess to drip, then press into the panko-Parmesan mixture ensuring an even coating. Place coated goujons on a wire rack set over a tray to rest (this helps the coating adhere). Repeat until all strips are coated.
Frying / Finishing
Heat oil
Pour about 1 cup vegetable oil into a large sauté pan to a depth of roughly 1/4–1/3 inch (or use a medium-high-sided skillet). Heat over medium-high until the oil reaches 350°F (175°C) or forms a steady shimmer. If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–40 seconds.
Fry the goujons
Fry the chicken goujons in a single layer without overcrowding the pan, 2–3 minutes per side, until golden brown and an instant-read thermometer in the thickest part reads 165°F (74°C). Adjust heat as needed to avoid burning. Transfer cooked goujons to a wire rack or paper towel–lined plate to drain and rest for 2 minutes. Sprinkle lightly with 1/2 tsp fine sea salt while still hot.