Chicken Goujons Recipe
There's something incredibly comforting about a plate of Chicken Goujons. These golden, crispy strips of tender chicken are perfect for a family meal or a casual gathering with friends. With their satisfying crunch and juicy interior, they're sure to become a favourite at your dinner table.
History
The term "goujon" is derived from the French word "gudgeon," which originally referred to a small freshwater fish. Over time, this culinary term has evolved to describe small strips of meat or fish that are breaded and either fried or baked. Chicken goujons, with their crispy coating and succulent meat, have become a beloved dish in many parts of the world, celebrated for their delightful texture and flavour.
Serving Suggestions
Chicken goujons are wonderfully versatile and can be served in a variety of ways. Here are some ideas to enhance your meal:
- Dipping Sauces: Serve with a selection of dips such as honey mustard, barbecue sauce, garlic aioli, or a tangy sweet chili sauce.
- Side Dishes: Pair with crispy fries, a fresh green salad, or coleslaw for a well-rounded meal.
- Wraps and Sandwiches: Use the goujons in wraps or sandwiches with lettuce, tomatoes, and a spread of mayonnaise or ranch dressing.
- Garnishes: Add a sprinkle of freshly chopped parsley or a squeeze of lemon juice just before serving to brighten the flavours.
Storing Instructions
To keep your chicken goujons fresh, follow these storage tips:
- Refrigeration: Place any leftovers in an airtight container and store them in the refrigerator for up to three days.
- Freezing: For longer storage, freeze the goujons in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They can be kept in the freezer for up to three months.
Reheating Instructions
Reheat your chicken goujons to retain their crispiness and flavour:
- Oven: Preheat your oven to 180°C (350°F). Place the goujons on a baking sheet and heat for 10-15 minutes until warmed through.
- Air Fryer: Reheat at 180°C (350°F) for 5-7 minutes for a quick and crispy result.
- Microwave: While not ideal for maintaining crispiness, you can microwave the goujons on high for 1-2 minutes, but the texture may be softer.
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Conclusion
We hope you enjoy making and eating these delicious Chicken Goujons! We'd love to hear about your experience and any creative twists you added. Share your thoughts in the comments below, and don’t forget to subscribe for more tasty recipes and cooking tips.
How to Make Chicken Goujons Recipe
Crispy Chicken Goujons are the perfect blend of crunch and tenderness, making them a hit with both kids and adults alike. These delectable chicken strips are coated in a flavourful mixture of panko breadcrumbs and crushed cornflakes, seasoned with paprika and garlic salt. Baked to golden perfection, they offer a healthier alternative to frying while maintaining that irresistible crunch. Serve them with your favourite dipping sauces for a delightful meal that everyone will love. Whether for a casual family dinner or a party appetizer, these Chicken Goujons are sure to impress.
- 4 boneless, skinless chicken breasts, cut into strips
- 100 g plain flour
- 3 medium free-range eggs, beaten
- 150 g panko breadcrumbs
- 50 g crushed cornflakes
- 1 tsp paprika
- 1 tsp garlic salt
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- Cooking spray
Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper or a silicone mat and mist with cooking spray.
Flour Mixture: In a shallow bowl, mix the flour with a pinch of salt and pepper.
- Egg Mixture: In another shallow bowl, beat the eggs.
- Breadcrumb Mixture: In a third shallow bowl, combine the panko breadcrumbs, crushed cornflakes, paprika, garlic salt, and a pinch of salt and pepper. Add the olive oil and mix well until the breadcrumbs are evenly coated but not clumping together.
- Dredge each chicken strip in the flour, shaking off any excess.
- Dip the floured chicken strips into the beaten egg.
- Finally, coat the chicken strips in the breadcrumb mixture, pressing gently to ensure an even coating.
Place the coated chicken strips on the prepared baking tray, ensuring they are not touching. Mist the tops with cooking spray. Bake in the preheated oven for 15-20 minutes, turning halfway through, until the chicken is golden brown and cooked through.
Remove from the oven and let rest for a few minutes before serving. Serve with your favourite dipping sauce.
- Amount Per Serving
- Calories 350kcal
- Calories from Fat 90kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Cholesterol 150mg50%
- Sodium 600mg25%
- Potassium 500mg15%
- Total Carbohydrate 30g10%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 35g70%
- Vitamin A 500 IU
- Vitamin C 2 mg
- Calcium 50 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Adjust Seasonings: Feel free to adjust the seasonings in the breadcrumb mixture to suit your taste. Adding herbs like oregano or thyme can add extra flavour.
- Alternative Coating: For a gluten-free version, use gluten-free flour and breadcrumbs.
- Air Fryer Option: You can also cook the chicken goujons in an air fryer at 180°C (350°F) for 10-12 minutes, turning halfway through.
- Uniform Strips: Try to cut the chicken into uniform strips to ensure even cooking.
- Extra Crunch: For an extra crunchy coating, double dip the chicken strips—after the first breadcrumb coating, dip them in the egg mixture again and coat with breadcrumbs once more.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
