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.