Crispy Chicken Goujons: A Simple Recipe for Perfect Bites

Chicken goujons – those crispy, golden-brown nuggets of deliciousness – are a family favorite for a reason. They're incredibly versatile, perfect for a quick weeknight dinner, a fun party snack, or even a packed lunch. This recipe will guide you through making perfectly crispy chicken goujons from scratch, ensuring juicy chicken on the inside and a satisfying crunch on the outside.

Ingredients You'll Need:

This recipe yields approximately 20 chicken goujons. Adjust ingredient quantities as needed for your desired serving size.

• Chicken: 1 lb boneless, skinless chicken breasts, cut into 1-inch thick strips
• Marinade:
  • 1/2 cup buttermilk
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika (smoked paprika adds a delicious smoky flavor)
• Coating:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
• Cooking Oil: Vegetable oil, canola oil, or a similar high-heat oil for frying

Step-by-Step Instructions:

1. Marinate the Chicken:

This step is crucial for tender, flavorful goujons. In a large bowl, whisk together the buttermilk, egg, salt, pepper, and paprika. Add the chicken strips, ensuring they are fully coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or preferably for several hours (or even overnight) for maximum flavor.

2. Prepare the Coating:

In a separate shallow dish, combine the flour, salt, pepper, garlic powder, and onion powder. Mix well to ensure even seasoning.

3. Coat the Chicken:

Remove the chicken strips from the marinade, allowing excess buttermilk to drip off. Dredge each strip in the flour mixture, ensuring it's fully coated. Gently press the flour onto the chicken to help it adhere.

4. Fry the Goujons:

Heat about 1 inch of cooking oil in a large skillet or deep fryer to 350°F (175°C). Carefully add the chicken goujons to the hot oil, working in batches to avoid overcrowding the pan. Overcrowding will lower the oil temperature and result in soggy goujons.

Fry for about 6-8 minutes, turning occasionally, until the goujons are golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 165°F (74°C).

5. Drain and Serve:

Remove the cooked chicken goujons from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauces – mayonnaise, BBQ sauce, sweet chili sauce, or honey mustard are all excellent choices.

Tips for Extra Crispy Goujons:

• Don't overcrowd the pan: This is the key to achieving crispy goujons. Fry in smaller batches for best results.
• Double dredge: For an extra crispy coating, you can dredge the chicken in the flour mixture twice.
• Let the chicken rest: After marinating, allow the chicken to come to room temperature before frying. This helps ensure even cooking.
• Use a thermometer: A food thermometer is the best way to ensure your chicken is cooked through to a safe internal temperature.
• Experiment with seasonings: Feel free to experiment with different herbs and spices in both the marinade and the coating.

Serving Suggestions:

These delicious chicken goujons are incredibly versatile. Serve them as:

• A main course: With your favorite sides like fries, salad, or coleslaw.
• Appetizers: Perfect for parties and gatherings.
• Snacks: Enjoy them as a quick and easy snack.
• Part of a larger meal: Add them to salads, wraps, or sandwiches.

This recipe for crispy chicken goujons is sure to become a staple in your kitchen. Enjoy!