Platform Kids Goujon Recipe

Trim and Slice

Pat the chicken breasts dry with paper towels. Trim any fat and slice each breast into 8 equal strips (about 1/2 inch wide, kid-sized). Aim for uniform pieces so they cook evenly.

Season

Place the chicken strips in a bowl and sprinkle with salt, black pepper, garlic powder, and paprika. Toss gently to coat all sides evenly. Let sit 5 minutes while you prepare the breading station.

Prepare Breading

Set up three shallow bowls or plates. In the first bowl combine the flour. In the second bowl whisk the eggs with the milk until smooth. In the third bowl mix the panko breadcrumbs with the grated Parmesan and dried mixed herbs.

Coat the Goujons

Working one piece at a time, dredge a chicken strip first in flour (shake off excess), then dip into the egg mixture, letting excess drip off, and finally press into the panko mixture to fully coat. Place breaded strips on a tray or plate. For best adhesion, let breaded strips rest 5–10 minutes in the fridge before cooking (optional).

Heat Pan

Add the vegetable oil and butter (if using) to a large nonstick or stainless steel skillet and heat over medium heat until shimmering but not smoking (about 3–4 minutes). The oil should be hot enough that a small breadcrumb sizzles on contact.

Cook Goujons

Arrange chicken goujons in a single layer in the pan without crowding (work in batches if necessary). Cook for 2.5–3 minutes on the first side until golden brown, then flip and cook another 2–3 minutes until golden and the internal temperature reaches 74°C / 165°F. Transfer cooked goujons to a paper towel–lined plate to drain. Repeat with remaining strips.

Finish

If desired, keep cooked goujons warm in a 90°C / 200°F oven on a wire rack while you finish remaining batches. Serve warm.

Serve the goujons with small bowls of ketchup and mayonnaise for dipping and lemon wedges to squeeze over. For a kid-friendly option, mix equal parts ketchup and mayonnaise to make a simple pink dipping sauce. Plate with carrot sticks or fries if desired.