Chicken Goujons Recipe

Prep chicken

Trim any fat from the chicken breasts and pat dry with paper towel. Slice each breast into strips about 1/2 inch wide and 3 inches long to create goujons.

Set up dredging station

In a shallow bowl combine the flour, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. In a second bowl whisk together the eggs and 3 tbs milk. In a third shallow bowl combine the breadcrumbs and optional grated Parmesan.

Coat the goujons

Working in batches, toss each chicken strip in the seasoned flour, shaking off excess, then dip into the egg mixture, allow excess to drip off, and finally press into the breadcrumbs to fully coat. Place coated goujons on a tray while you finish the rest.

Fry the goujons

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F/175°C). Add the coated goujons in a single layer without crowding (work in batches if needed). Fry 2–3 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a paper towel–lined plate to drain.

Alternative: Oven-bake

Preheat oven to 425°F (220°C). Place coated goujons on a parchment-lined baking sheet sprayed lightly with oil. Lightly spray tops of goujons with oil and bake 12–15 minutes, turning once halfway, until crisp and cooked through.

Prep potatoes

Peel (optional) and cut each russet potato into 1/2-inch thick sticks. Rinse the cut potatoes under cold water until water runs clear to remove excess starch, then pat completely dry with a clean towel.

Fry method

If deep-frying: heat oil in a deep pot to 350°F (175°C). Fry potato sticks in batches 3–4 minutes until golden and crisp. Drain on paper towels and immediately season with 3/4 tsp salt.

Oven-roast method

If roasting: preheat oven to 425°F (220°C). Toss dried potato sticks with 2 tbs vegetable oil and spread in a single layer on a baking sheet. Roast 20–25 minutes, turning once, until golden and crisp. Season with 3/4 tsp salt immediately after roasting.

Arrange warm chicken goujons and chips on a children's portion plate. Serve with ketchup and lemon wedges on the side. For children, allow lemon wedges to be optional and serve ketchup in a small ramekin for dipping.