Pan fried chicken goujons recipe

Pan fried chicken goujons recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Breaded chicken breasts

A basic, simple recipe but a real family favourite. Try this - trust me, it's good.

145 people made this

IngredientsServes: 6

  • 200g (7 oz) plain flour for coating
  • 1 dessertspoon cocoa powder
  • pinch of freshly ground black pepper
  • 900g (2 lb) chicken mini fillets
  • 1 egg, beaten
  • 200g (7 oz) fresh breadcrumbs
  • 2 tablespoons olive oil for frying

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Mix flour, cocoa powder and pepper in a shallow dish or plate.
  2. One by one, coat mini chicken fillets in flour mixture, then dip in beaten egg, then in breadcrumbs.
  3. In a large frying pan heat oil over medium high heat.
  4. Shallow fry coated chicken pieces in oil until cooked through, approximately 5 minutes.
  5. Drain on kitchen roll and serve.

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Reviews & ratingsAverage global rating:(27)

Reviews in English (22)

My kids devoured these - thank you very much for an easy recipe that the entire family can enjoy.-08 Oct 2008

Absolutyly tasteless, waste of effort-03 Nov 2008

Amazing! I made it in no time! I didn't use the cocoa but instead I used garlic powder and a bit of ground cinnamon... Very tasty!!!-03 Dec 2011

Poke bowl with Chicken Goujons Southern Fried

Cook the rice according to the directions on the package. Stir 2/3 of the rice vinegar into the warm rice. Season with salt and pepper. Let the rice cool off in the fridge for 1 hour. Don’t feel like waiting? Then rinse the rice with cold water.

Heat sunflower oil in a frying pan and fry the chicken goujons on high heat for 5 minutes until done. Remove from heat. Peel the mango, slice the flesh along the pit and cut into cubes. Cut the avocados in half lengthwise and remove the pit. Scoop the pulp from the skin and slice it widthways. Cut thin strips of from the cucumber with a paring knife or cheese slicer.

Divide the rice in 2 bowls. Also divide the Chicken Goujons, cucumber, carrot, mango, avocado and edamame. Finish with a dash of soy sauce and add the remaining 1/3 rice vinegar, mix into a sauce.



For the crisp fried chicken, iplace the bread, garlic cloves, lemon zest and herbs in a small food processor and pulse until combined. Transfer the herb mixture to a plate.

Dust the chicken fillets in plain flour, dip in the egg and roll in the herb breadcrumbs to coat well.

Heat the olive oil in a small non-stick frying pan and fry the chicken pieces for 4-6 minutes on each side, or until cooked through.

For the sauce, heat the olive oil in a small saucepan and add the onion. Fry until the onion is soft but not coloured.

Add the garlic to the pan and cook for one minute.

Add the remaining ingredients and simmer for a further two minutes.

To serve, pour the sauce into a small dipping bowl. Place the chicken onto a serving plate and garnish with lemon wedges and parsley.


  1. Trim any visible fat from the chicken thighs and remove the skin from the drumsticks by pulling the skin down from the fat end of the drumstick until it reaches the bone end and then snipping it away with scissors.
  2. Combine the buttermilk with the hot sauce, ½ tsp of each of the spices and some seasoning in a large bowl, add the chicken and toss to coat. Leave to marinate in the fridge for at least 4 hrs or overnight if possible.
  3. Preheat the oven to gas 9, 240°C, fan 220°C. Mix the remaining spices with the flour and the breadcrumbs and tip half onto a large plate (using half the flour at a time stops too many clumps forming add the rest when you run out). In turn, take each piece of chicken from the marinade and dip into the flour mix to coat on both sides. Transfer to a wire rack set over a baking tray and repeat until all the chicken is coated. Discard any leftover marinade.
  4. Spray each chicken piece with 2-3 sprays of sunflower oil. Cook for 30-35 mins at the top of the oven, until the juices run clear when a skewer is inserted into the thickest part of the meat. Serve with the lime wedges for squeezing over, and the pink slaw, if you like.

Tip: Cooking on a wire rack over a baking tray helps keep the chicken crisp all over as it bakes without the need for frying.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


  • Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
  • Stir together the flour, garlic salt, and pepper in a bowl.
  • Dip the chicken pieces individually into the beaten eggs.
  • Press into the flour mixture to coat shake off the excess flour.
  • Place the coated chicken pieces onto a plate until all the chicken has been coated.
  • Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.


  • Cheese: Try dusting the top of your Chicken Nuggets with a handful of parmesan cheese. The cheese will crisp up when cooked, giving the nuggets an extra layer of delicious, crunchy flavor.
  • Sauce: Get saucy with your Chicken Nuggets and toss them in a bit of BBQ or Buffalo sauce for some easy “boneless wings“.

How to Bake Chicken Nuggets:

  • Follow the steps until you get to the coated chicken pieces.
  • Spray them with vegetable oil and place them on a baking sheet.
  • Bake at 400 degrees for 18-20 minutes, spraying with vegetable oil spray one more time in the middle of the cooking time.


  • Serve: Don’t leave your Chicken Nuggets out at room temperature for longer than about 2 hours. If you accidentally left the Chicken Nuggets out last night, don’t risk eating them.
  • Store: Make sure you wrap any leftover Chicken Nuggets you have in plastic wrap or put them in a sealable, airtight container. They’ll last in the fridge for about 3 days before you need to toss them and make more.
  • Freeze: To freeze your Chicken Nuggets, put them in an airtight container or bag. It you want to make sure that they don’t freeze together, you can layer them with parchment paper or wax paper. They will last up to 2 months in the freezer. Always make sure you allow them to cool to room temperature before you store them to save yourself from getting sick later.


Chicken is safe to eat when the inside temperature reaches 165 degrees F (73.8 degrees C), according to the USDA’s official website.

For the marinade

  • 1kg chicken, bone in, skin-on (I used drumsticks but thighs work well too)
  • 300ml buttermilk (or use dairy-free/lactose-free milk and add 2 tbsp of lemon juice and allow to sit for 10 minutes to thicken)

For the coating

  • 125g gluten free plain flour
  • 65g cornflour (cornstarch) or potato starch ( you can use all flour but more starch helps make it crispier)
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp marjoram
  • 1 tsp sage
  • 1 tsp white pepper
  • 1 tsp salt
  • oil in a spay bottle (I used garlic infused, NEVER use the 1cal kind for this)


For the chicken goujons:

  • 400g chicken breast (cut into thick strips)
  • 50g breadcrumbs
  • 1 tsp. paprika
  • 1 tsp. cumin
  • 1 tsp. garlic granules
  • 1 tsp. cayenne pepper
  • 1 tsp. mixed herbs
  • Salt & pepper to season
  • 50g plain flour
  • 2 eggs (beaten)

For the sweet potato wedges:

  • 1kg sweet potatoes (cut into wedges)
  • 2 tbsp. 100% Coconut Oil
  • 1 tbsp. mixed herbs
  • Salt & pepper to season

  • 125g cornflour
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • ¼ teaspoon bicarbonate of soda
  • 1 tablespoon paprika
  • 100g cornflakes, crushed finely
  • 8 chicken pieces, thighs and legs
  • 1 egg, beaten
  • Vegetable oil, for deep fat frying

Preheat the oven to 200°C, fan 180°C, gas mark 6.

Place all the dry ingredients (except the chicken) in a resealable plastic bag, seal and shake to mix. Dip the chicken pieces in the beaten egg, then place in the bag one at a time and shake to coat.

In a large, deep pan, heat 5cm of oil. Fry the chicken in the hot oil for about 5 minutes until golden.

Remove from the oil, place on a tray and bake in the oven for 15-20 minutes, until cooked through.

Cook's tip: When frying the chicken, do not overcrowd them in the pan and fry in batches if necessary.

Crispy Buffalo Chicken Tenders

These crispy buffalo chicken tenders are seriously everyone’s favorite appetizer and dinner! Read on for the secret to making them super crispy like your favorite restaurant, for half the calories!

If I know you as well as I think I do–which is technically speaking not at all–then you can’t live without a crispy chicken finger. The basis of this judgment has been drawn from my conclusion that all living, breathing organisms have innate tendencies to seek three very crucial things: water, air, and buffalo chicken.

I draw all types of scientific conclusions.

Next time I’ll tell you about the theory of relativity as illustrated through cupcakes.

But today, we turn our bright eyes to the chicken finger. The crisp-crusted, moist and tender-middled, fiery red sauce-slathered, the someone-get-me-a-bib-and-for-cryin’-out-loud-where’s-the-damn-blue-cheese-dip. …chicken finger.

Here’s my methodology: Lots of healthy chicken tenders are baked. I get that. I appreciate that. And I love comfort food makeovers. Really I do.

But I’ve never bitten into a baked tender that altogether satisfied my intense cravings for foods that end in cutesy words like stix and dippers, and generally any soul-soothing noshable at a pub.

So I don’t want to solely bake these chicken fingers. But I don’t want to fully fry them either. What I’ve discovered is the magic of partially pan-frying. To do this, I cook the chicken a little more than halfway on the stove top in a modest amount of oil because I want a browned and crisped crust, but don’t necessarily want them to be drenched in oil, as tempting as that may be. The reason I don’t cook them completely in the pan is because that would require them staying in the hot pan for a lengthy amount of time, and unless I use a lot of oil, the fingers have a tendency to burn.

The beauty is that I’m still developing that golden brown, faintly greasy crust, and the tenders stay on the healthier side of things. Searing the breading on both sides allows me to lock in the moisture of the bird while still developing a crunchy coating. I then finish them in the oven so that they cook through. And then I dunk them in spicy, orange-hued hot sauce and dip them in creamy, cool blue cheese dressing.

Just come over and I’ll make you some. We’ll watch Bill Nye and talk science.

Cajun Fried Chicken

Special Equipment: Deep-fry or candy or instant-read thermometer

Ingredients US Metric

  • One (3- to 4- pound) chicken, cut into 10 pieces* [see * below]
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon garlic powder
  • 5 dashes Louisiana hot sauce
  • 1 cup buttermilk (either low-fat or full-fat), shaken well
  • 3 cups lard, vegetable shortening, mild vegetable oil, or bacon drippings
  • 3 cups all-purpose flour


Pat the chicken dry. Place the chicken in a large bowl, season it with the salt, pepper, cayenne, white pepper, garlic powder, and hot sauce, and toss to coat evenly. Cover and refrigerate for at least 1 hour and up to 1 day.

Remove the chicken from the bowl, allowing any liquid to drip back into the bowl, and place it in a clean bowl. Pour the buttermilk over the top.

Heat the lard, vegetable shortening, or bacon fat in a large cast-iron skillet until it registers 350°F (176°C) on an instant-read thermometer or a pinch of flour immediately sizzles when dropped into the fat.

While the oil heats, remove the chicken from the buttermilk, allowing any excess liquid to drip off, and place the chicken in yet another clean bowl. (We know. Yet another bowl to wash. But the end result is worth the dirty dishes. We swear.)

Sprinkle the chicken with the flour and toss to coat.

When the oil is ready, add the chicken pieces to the skillet in batches, starting with the larger pieces and shaking off any excess flour before adding them to the oil. Do not crowd the skillet. For the crispest results, you want ample room around each piece in the oil. Cook the chicken, using tongs to turn the chicken occasionally, until golden brown and cooked through, about 8 minutes on each side. Keep an eye on the temperature of the oil, making sure the oil doesn’t get too hot.

Transfer the fried chicken to a plate lined with paper towels or a brown paper bag. Return the oil to temperature before frying each subsequent batch of chicken. The smaller pieces will take about 6 minutes on each side.

Don’t be in such a rush to eat the fried chicken the moment it comes of the fat. If you let it sit for a few minutes, the chicken will still be hot but the juices will have had a chance to settle and it will be a far more pleasurable experience. Swear. Originally published June 26, 2011.

*What You Need To Know About How to Cut Your Chicken Before You Fry It

You want to cut the chicken into 10 pieces instead of the more typical 8 by halving each chicken breast portion. You can ask your butcher to cut the chicken or you can do it yourself. All you need to do to create the extra 2 pieces is cut the breast in half crosswise, which will give you 2 wings, 2 thighs, 2 drumsticks, and 4 pieces of chicken breast.

This is a brilliant trick. Not only does it make for smaller pieces with more surface area—hence more of that coveted spiced Cajun coating—but it ensures today’s size D-cup chicken breasts cook relatively quickly, circumventing the problem of the coating becoming burnt while waiting, waiting, waiting for the innermost meat to cook through. As one of our recipe testers commented, “Bigger chicken is not better in fried chicken heaven.” The result? Perfectly fried, obscenely juicy, tender white meat with ample Cajun spiced coating.

Recipe Testers' Reviews

Mention “fried chicken” and everyone gets excited! Using my mother-in-law’s old and very used cast-iron skillets brought back lots of memories and produced delicious Cajun fried chicken! It was juicy and moist and the coating was crispy and so good. This recipe will be another memorable fried chicken go-to recipe!

In the South, we always dipped the chicken in egg and milk before dipping in flour, but that step wasn’t needed in this recipe to get that crispy coating. The Cajun dry seasoning and hot sauce were still stuck to the chicken after refrigerating for a day. The only change I would make next time would be to add more of the dry Cajun seasonings to the flour to dip the chicken in. We couldn’t really taste the Cajun flavor and would’ve liked more of a kick from the dry Cajun seasonings.

As I try more and more fried chicken recipes, I’m convinced that seasoning the meat adequately is the secret to an outstanding fried chicken. This Cajun fried chicken recipe is an amazing example of how good fried chicken can be when you approach it from the inside out. This is really super yummy! My chicken was textbook golden and PERFECTLY juicy inside.

As for temperature, the author is looking for a mellow bubble. I found that happy bubble at 300°F. I didn't know I could do that! I wish I could have fried it a little hotter just to stave off that slight excess absorption of oil. The author neglects to instruct the cook to bring the oil temp back up to 350°F degrees between batches. As a side note: all fried chicken recipes cooked in oil deserve a note about the importance of using a fryer or broiler chicken and not a roaster. Bigger chicken is not better in fried chicken heaven.

I used vegetable shortening, a first for me, and I was surprised how much I liked it. I still prefer peanut oil, though. Shortening is a thicker and stickier fat, and I felt like the chicken was just a hair greasy, and that becomes really apparent the next day when munching on the leftovers. I drained some of the pieces on a rack and some on paper towels. Not much difference in retaining underside crispness, but it’s best to use the paper towels.

If you're looking for moist, flavorful, CRISPY Cajun fried chicken, then this is the recipe for you! All the testers at my table gave it a thunderous “10″ and asked to have the plate passed for seconds or thirds.

While there is a great amount of seasoning used, I think the use of the buttermilk just about canceled them all out. I would put some of the spices in the flour so that you would end up with more tasty chicken, but I am used to Popeye’s Fried Chicken and Cajun-style food. This might be just right for a bunch of Yankees!

I also question the use of 3 separate bowls for preparing the chicken. It can all be achieved by using one bowl and the proverbial “brown bag” technique. All in all, this is a fabulously delicious fried chicken. Which is easy because of the cutting of the chicken into 10 pieces (after you figure out what the heck he is telling you to do).

My family found this Cajun fried chicken to be one of the nicest fried chicken recipes that I’ve made. Marinating the chicken pieces in the rub before frying adds such a wonderful depth of flavor to the fried chicken. I did take the extra step of combining all the rub ingredients before adding the chicken. This makes it more of a moist paste than a dry rub. There was a little liquid left in the bowl, but this could be attributed to the salt in the rub drawing moisture from the chicken.

A brief dab with a paper towel removed the excess moisture. I then put the pieces in the buttermilk and heated the shortening. The coating on the leftover fried chicken wasn’t crisp the next day, but it was still really flavorful. This is going on the do-it-again list.

YUMMY! If you love fried chicken, you should give this Cajun fried chicken recipe a try.

I cooked my chicken in vegetable shortening, but I bet it is divine in bacon fat or lard. I just couldn’t bring myself to do that. The chicken was moist and juicy and had a nice crunchy skin.

I enjoyed this Cajun fried chicken recipe very much. It was mildly spicy with a lightly crispy coating.

Even though I split the breast in two, it still took a little longer than 8 minutes per side for it to cook through.


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Is the lard called for that shelf-stable stuff in the white plastic tub? Or hopefully something of better quality, I always use peanut oil and get good results with it whatever I’m frying shrimp fish or veg. etc. I`m going to try this however finding birds around 3 lbs. is difficult, no impossible most are 4+. Your page jumping is really annoying. Thanks.

If you’re using lard, we’d recommend you use the best quality you can afford, lowandslow. There are some good-quality brands available at many supermarkets now, or some artisan brands available online. Peanut oil will work well too, as it has a high smoke point. I agree that it is often difficult to find a smaller whole chicken, unless you purchase organic. If your chicken is a bit larger, the pieces may take a little longer to cook. We can’t wait to hear how it turns out!