Crispy Fried Chicken Goujons
How do you want to cook it?
Same ingredients. The steps and times below change to suit your kitchen.
Steps· Fryer
- 1
Cut the chicken breast into 1.5 cm strips and season with salt and pepper.
- 2
Whisk 60 g of the flour with a pinch of salt and about 90 ml ice-cold water into a smooth batter that coats the back of a spoon.
- 3
Dust the strips in the remaining flour, then dip them in the batter and let the excess drip off.
- 4
Heat the oil in the fryer to 170 C. Never leave hot oil unattended. Fry in batches for 5-6 minutes, turning once, until golden and the chicken reaches 74 C in the middle.
- 5
Lift out with a slotted spoon, drain on kitchen paper, and season. Let the oil cool completely before storing or disposing of it safely.
Storage & leftovers
Best eaten fresh; fried food loses its crunch after refrigeration.
Student tip
Don't overcrowd the fryer basket — frying in batches keeps the oil hot and the coating crisp.
Prices are estimates and vary by shop and location. Recipe content is user-submitted and not reviewed for allergens or dietary accuracy — check ingredients yourself before cooking.