Breaded Chicken Goujons

• Slice the chicken breasts into long strips approximately 2cm wide.
  600 g chicken breast fillets
• Place the flour into the first bowl.
  100 g plain flour
• Crack the eggs into the second bowl and whisk until smooth.
  2 large eggs
• Mix the breadcrumbs, paprika, garlic powder, onion powder, salt and black pepper in the third bowl.
  150 g breadcrumbs, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, ½ tsp black pepper
• Coat each chicken strip in the flour. Shake off any excess.
• Dip the floured chicken into the beaten egg.
• Roll the chicken in the seasoned breadcrumbs until fully coated.
• Place the coated goujons on a tray and leave them to rest for 10 minutes. This helps the coating stick during cooking.
• Heat the vegetable oil to 180°C.
  Vegetable oil
• Carefully lower several goujons into the hot oil. Do not overcrowd the pan.
• Fry for 4 to 5 minutes until golden brown and cooked through.
• Remove with tongs and place on kitchen paper or a wire rack to drain.
• Repeat with the remaining goujons.
• Serve immediately with chips, salad, potato wedges, or your favourite dipping sauces.

Air Fryer Method:

• Preheat the air fryer to 200°C.
• Lightly spray the breaded goujons with cooking oil.
• Arrange them in a single layer in the air fryer basket.
• Cook for 10 to 12 minutes.
• Turn the goujons halfway through cooking.
• Ensure the chicken reaches an internal temperature of 75°C before serving.