Chicken Goujons

If you’re looking for a quick meal or a tasty snack, chicken goujons are an excellent choice. These crispy, tender chicken strips are easy to make and can be tailored to your taste. Marinating the chicken helps enhance the flavor, while the coating gives it that satisfying crunch. You can bake, air-fry, or deep-fry them for the perfect texture. Curious about how to make them at home? Let’s explore the details.

Why You’ll Love This Recipe

When you’re looking for a dish that’s both delicious and easy to make, chicken goujons are a fantastic choice.

This recipe is incredibly versatile; you can serve them with homemade wedges, green salads, or baked beans, making it perfect for any meal. You have the option to cook them in the oven or the frying pan, depending on your preference. Plus, you can customize the flavor by adding your favorite spices to the flour. If you want extra crunch, simply recoat them in egg and breadcrumbs. Nutritionally, they’re high in protein and lower in calories, making them a healthy option. You can easily adapt this recipe for various diets, ensuring everyone can enjoy it. Additionally, involving children in meal preparation not only makes cooking fun but also encourages them to enjoy healthy eating.

History

Chicken goujons have a fascinating history that traces back to various culinary developments over the years.

The term “chicken fingers” first appeared in a newspaper in 1893, describing a finger-sandwich with chicken strips. Fast-forward to 1966, when the first advertisement for fried chicken fingers was published.

The 1970s brought the popularization of chicken tenders at the Puritan Backroom Restaurant in New Hampshire. The term “goujon,” which means a thin strip of food, describes how goujons are made from chicken breast. Chicken goujons are typically made from pectoralis minor muscles, which are located on either side of the breastbone.

While “goujons,” “tenders,” and “strips” are often used interchangeably, each term has its unique context.

Today, chicken goujons are a staple in fast food and symbolize broader trends in how we consume chicken.

Recipe

Ingredients:
– 24 mini chicken fillets or 3 large breasts cut into strips
– 3 cups (150g) panko breadcrumbs
– 1 cup (130g) plain/all-purpose flour
– 2-3 eggs, lightly beaten
– Salt, pepper, paprika, and garlic salt
– Buttermilk for marinating

Cooking Instructions:

1. Begin by tenderizing the chicken. If using large breasts, cut them into strips and remove any tendons to avoid chewiness. Place the chicken in a bowl and cover with buttermilk. Let it marinate in the fridge for 30 minutes to 2 hours.
2. Preheat your oven to 200°C (400°F) if you’re baking. Line a baking tray with parchment paper.
3. In three separate bowls, prepare your coating stations: one with flour seasoned with salt, pepper, and paprika; another with the lightly beaten eggs; and the third with panko breadcrumbs mixed with garlic salt.
4. Remove the chicken from the buttermilk and let any excess drip off. Dredge each piece in the seasoned flour, then dip it into the beaten eggs, and finally coat it with the panko breadcrumbs. Make sure each piece is fully covered.
5. If baking, arrange the coated chicken goujons on the prepared baking tray and spray lightly with cooking oil. Bake for 15-20 minutes or until golden brown and cooked through, turning halfway through. If using an air fryer, follow the manufacturer’s instructions for cooking time and temperature for ideal crispiness.

For deep frying, heat oil to 180°C and fry the chicken in batches until golden and cooked through. Cooking in small batches is necessary for air-fried goujons.

1. Once cooked, remove the goujons from the oven or fryer and allow them to drain on paper towels before serving. For extra flavor and crunch, consider mixing some crushed cornflakes into the panko breadcrumbs. Additionally, create a delicious dipping sauce by combining mayonnaise, ketchup, and mustard to enhance your chicken goujons experience.

Enjoy your meal!

Final Thoughts

After enjoying a delicious batch of homemade chicken goujons, it’s helpful to reflect on what makes this dish not only tasty but also versatile and adaptable.

You can prepare them using various methods, like deep-frying for a crispy texture or baking for a healthier option. The coating options are endless—try breadcrumbs, gluten-free panko, or even crushed tortilla chips. With just a bit of marinating, you can infuse different flavors, enhancing your goujons further.

Nutritionally, while they’re higher in calories and sodium compared to some store-bought versions, they pack a good amount of protein, making them a good source of protein for muscle maintenance.

FAQ

If you’re curious about chicken goujons, you’ve come to the right place!

Chicken goujons, often called chicken strips or fingers, are made from tenderloins, the small strips of meat from the chicken breast. You can buy them as mini fillets or cut skinless breasts into strips. To prepare them, you’ll need three bowls for coating: one with seasoned flour, another with eggs, and a third with panko breadcrumbs for extra crispiness. Bake or fry them to achieve a crunchy exterior. For the best results, use a wire rack while baking, spray with olive oil, and don’t overcrowd the tray. Always check for doneness by slicing the thickest piece to verify there’s no pink meat inside. Nutritional information shows that per serving, chicken goujons contain approximately 649 calories, making them a filling option for your meal.

Enjoy your cooking!

Chicken Goujons

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Ingredients

  

• Ingredients:
• - 24 mini chicken fillets or 3 large breasts cut into strips
• - 3 cups 150g panko breadcrumbs
• - 1 cup 130g plain/all-purpose flour
• - 2-3 eggs lightly beaten
• - Salt pepper, paprika, and garlic salt
• - Buttermilk for marinating

Instructions

 

• Cooking Instructions:
• Begin by tenderizing the chicken. If using large breasts, cut them into strips and remove any tendons to avoid chewiness. Place the chicken in a bowl and cover with buttermilk. Let it marinate in the fridge for 30 minutes to 2 hours.
• Preheat your oven to 200°C (400°F) if you're baking. Line a baking tray with parchment paper.
• In three separate bowls, prepare your coating stations: one with flour seasoned with salt, pepper, and paprika; another with the lightly beaten eggs; and the third with panko breadcrumbs mixed with garlic salt.
• Remove the chicken from the buttermilk and let any excess drip off. Dredge each piece in the seasoned flour, then dip it into the beaten eggs, and finally coat it with the panko breadcrumbs. Make sure each piece is fully covered.
• If baking, arrange the coated chicken goujons on the prepared baking tray and spray lightly with cooking oil. Bake for 15-20 minutes or until golden brown and cooked through, turning halfway through. If using an air fryer, follow the manufacturer's instructions for cooking time and temperature for ideal crispiness.
• For deep frying, heat oil to 180°C and fry the chicken in batches until golden and cooked through. Cooking in small batches is necessary for air-fried goujons.
• Once cooked, remove the goujons from the oven or fryer and allow them to drain on paper towels before serving. For extra flavor and crunch, consider mixing some crushed cornflakes into the panko breadcrumbs. Additionally, create a delicious dipping sauce by combining mayonnaise, ketchup, and mustard to enhance your chicken goujons experience.