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Ingredients
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For the goujons
For the chips
Optional dipping sauces
Method
For the chips
Prep and par-cook (for frying) or roast
Cut potatoes into even 1/2-inch to 3/4-inch thick chips. Rinse under cold water to remove excess starch, then pat dry thoroughly with kitchen towels. If frying: heat 1 to 1 1/2 inches of vegetable oil in a deep pan or fryer to 320°F (160°C). Fry chips in batches for 4–5 minutes until softened but not colored. Remove and drain on paper towels. If roasting: toss dried chips with 2 tbsp vegetable oil, spread on a baking sheet in a single layer and roast at 425°F (220°C) for 25–30 minutes, turning halfway, until tender and golden.
Final crisp
If frying: increase oil temperature to 375°F (190°C) and fry the par-cooked chips in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 3/4 tsp salt and 1/4 tsp pepper (and optional dried rosemary or paprika). If roasted, check crispness and increase oven to 450°F (230°C) for an additional 5–8 minutes if needed, then season.
For the goujons
Prepare protein
Slice the chicken breasts or fish fillets into even strips about 1/2 to 3/4 inch wide and 3–4 inches long. Pat the pieces dry with paper towels to help the coating stick.
Set up dredging station
Place the flour in a shallow bowl and season with 1/2 tsp salt and a pinch of pepper. In a second bowl whisk together the eggs and 2 tbsp milk. In a third bowl combine breadcrumbs, grated Parmesan (if using), smoked paprika, garlic powder, onion powder, remaining 1/2 tsp salt and 1/2 tsp pepper.
Coat the strips
Working in batches, toss each strip in the seasoned flour to lightly coat, shaking off excess. Dip into the egg wash, letting excess drip off, then press into the breadcrumb mixture until well coated. Place on a wire rack while you finish coating the rest.
Fry the goujons
Heat about 1 cup vegetable oil in a large frying pan over medium-high heat until shimmering (about 350°F / 175°C). Add goujons in a single layer without crowding and fry for 2–3 minutes per side until deep golden and cooked through (internal temp 165°F / 74°C for chicken). Remove to a paper towel-lined tray to drain. For a crispier, less oily result you can shallow-fry in batches using 2–3 tbsp oil and turning frequently, or bake at 425°F (220°C) for 12–15 minutes, turning halfway.
Finish and serve
Transfer goujons to a serving plate with chips, squeeze lemon over if desired and serve immediately with chosen dipping sauces.
For the dipping sauces (optional)
Serve mayonnaise, ketchup and/or tartar sauce in small bowls alongside the goujons. For a quick flavored mayo: mix 1/4 cup mayonnaise with a squeeze of lemon and 1/4 tsp smoked paprika or a teaspoon of ketchup for fry sauce.