Soy-Free Crispy Chicken Goujons
Discover the ultimate comfort food indulgence with this Soy-Free Crispy Chicken Goujons recipe—perfectly golden, irresistibly crunchy, and flavorful to the last bite! Marinated in creamy buttermilk for tenderness, these chicken strips are coated in a dynamic blend of seasoned flour, egg, and panko breadcrumbs, delivering a satisfying crunch without any soy-derived ingredients. Fried to perfection in vegetable oil, they’re ideal for sharing as an appetizer or pairing with your favorite dipping sauces for a crowd-pleasing meal. Ready in just 35 minutes, these homemade goujons promise a deliciously crispy exterior and juicy center, making them a hit with kids and adults alike. Whether you’re catering to dietary restrictions or simply craving a classic comfort dish, this recipe is easy, versatile, and guaranteed to elevate your next dining experience.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 240 ml Buttermilk
- 120 g All-purpose flour
- 60 g Cornstarch
- 2 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1 large Egg
- 150 g Panko breadcrumbs
- 500 ml Vegetable oil
Instructions
1. Begin by slicing the chicken breasts into thin strips, approximately 1 inch wide, resembling goujons.
2. In a large bowl, combine the chicken strips and buttermilk. Ensure all the pieces are well-coated. Cover and marinate in the refrigerator for at least 1 hour for best flavor.
3. In a shallow dish, mix together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
4. In a separate shallow dish, beat the egg lightly.
5. Place the panko breadcrumbs in a third shallow dish.
6. Remove the chicken strips from the buttermilk, allowing any excess to drip off.
7. Dredge each chicken strip first in the flour mixture, ensuring an even coat.
8. Next, dip the floured chicken strip into the beaten egg, and then immediately coat it with panko breadcrumbs, pressing slightly to ensure they adhere well.
9. Repeat the coating process for all chicken strips.
10. In a large skillet or deep fryer, heat the vegetable oil to 180°C (350°F). Use a thermometer for accuracy.
11. Carefully place the coated chicken strips into the hot oil, frying in batches to avoid overcrowding.
12. Fry each batch for about 5-6 minutes, or until the chicken is golden brown and cooked through. Ensure the internal temperature of the chicken reaches 75°C (165°F).
13. Remove the goujons from the oil and drain on a plate lined with paper towels to absorb excess oil.
14. Serve the crispy chicken goujons hot with your favorite dipping sauce.
Nutrition Facts
Calories |
6467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 489.9 g | 628% | |
| Saturated Fat | 77.0 g | 385% | |
| Polyunsaturated Fat | 286.5 g | ||
| Cholesterol | 819 mg | 273% | |
| Sodium | 5450 mg | 237% | |
| Total Carbohydrate | 284.9 g | 104% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 23.7 g | ||
| Protein | 263.8 g | 528% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 480 mg | 37% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 718 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
