Indian Chicken Goujons - Crispy, juicy homemade Chicken Goujons with Indian spices! Have them deep fried, oven baked or air fried for a speedy and delicious lunch.
Easy Indian Chicken Goujons
Like most people I have been making Chicken Goujons for a number of years.
The traditional Chicken Goujons made with Smoked Paprika, Garlic and Cayenne are delicious but sometimes, I want a bit of an Indian kick.
I distinctly remember making this Indian version for work gatherings many many years ago and they were devoured in minutes!
In this recipe lightly spiced Chicken Goujons are deep fried.
What you are left with is a crispy golden exterior and succulent and juicy meat on the inside.
Options for Oven Baking and Air Frying are also included!
Ingredients
This recipe is very easy and you need just a few ingredients to make delicious golden Goujons:
Chicken Goujons -
Also known as Chicken strips.
These are made with Chicken Tenders (Tenderloin).
Chicken Tenderloin is the small strip of meat attached to the chicken breast.
You can buy mini chicken fillets at the butchers which are great for goujons.
Or you can use skinless chicken breasts cut into strips.
Buttermilk
To tenderise the Chicken.
Panko or Normal Breadcrumbs with Plain Flour
To add some Crunch
Spices
Red Chilli Powder, Paprika, Salt and Pepper, Garlic, Coriander Powder, Cumin Powder, Turmeric Powder - For the BEST Indian crunchy chicken strips.
These are added to the buttermilk and flour for maximum flavour.
Oil
For frying or to baste/spray on before oven baking or air frying.
I like to use Sunflower, Corn Oil or Canola Oil.
How To Make Crispy Indian Chicken Goujons
In a large bowl, combine the Buttermilk with Salt and Pepper. Add Spices - Red Chilli Powder, Paprika, Coriander Powder, Cumin Powder, Turmeric Powder, Garlic and stir through.
Add the chicken tenders to the buttermilk mixture, give everything a quick mix.
Place covered in the fridge for 30 minutes to 2 hours.
In a shallow dish, combine the Flour with Panko, and Spices.
Remove the chicken strips from the buttermilk, shake off any excess and dip in the flour mixture. Press the chicken into the flour, lightly shake off any excess.
To fry, heat about 3 inches of oil in a deep pan/wok.
When it reaches 180°C, drop the chicken into the hot oil away from you so it doesn’t splatter.
Fry in batches for 5-6 minutes or until golden brown.
The chicken is ready when the internal temperature reaches 75C.
Drain the crispy Goujons on a wire rack or tissue and serve.
How to make Indian Chicken Goujons in the Oven
Follow all the directions until frying above.
Place on a baking tray.
Bake at 200C/Gas Mark 6 for 15 minutes.
How to Air Fry
Alternatively preheat your Air Fryer for 5 minutes at 200°C.
Spray the basket with oil.
Place 4-5 strips in it.
Spray with Oil.
Cook for 7-8 minutes and repeat until you all the Goujons are done.
What To Serve With Chicken Goujons
Serve with Fries and Dips or with Creamy Mac and Cheese.
FAQ'S
Why Soak Chicken in Buttermilk?
This recipe begins with a spiced buttermilk brine.
If you have time, let the chicken sit in this for up to 2 hours but 30 minutes is also sufficient.
Soaking chicken in buttermilk tenderises it, makes the breadcrumb stick better and locks in moisture for juicy chicken.
Can I Substitute it?
If you don't have Buttermilk, make your own by adding 1 tablespoon Lemon Juice to the same quantity of Milk. Leave to stand for a couple of minutes.
How long should I leave it in Buttermilk?
Marinate chicken in Buttermilk for 2 hours if possible. As they are so small any longer will just be too long.
Freezing Chicken Goujons
Freeze Uncooked
Prepare the Goujons and place on a lined tray with space inbetween.
Freeze until solid.
Transfer to a freezer bag or a suitable container and use within 3 months.
Cook straight from frozen at 200°C for about 20-25 minutes until golden and cooked through or deep fry for 5 - 6 minutes or Air fry at 200 C for 12 - 1minutes checking often.
Freeze Cooked
You can freeze the goujons for later. Cook as directed in the recipe, allow them to cool down completely then place in a freezer bag and freeze for up to 3 months.
What Oil can I use to deep fry?
You need to use an oil with a high smoke point.
I used Sunflower Oil, but Groundnut and Canola also work great.
Can I reuse the Oil?
Yes, as long as it hasn't gotten too hot.
After the oil is cooled you can filter it through a strainer/cheesecloth to get rid of any leftover batter.
Some flavour does remain in the Oil so I would only reuse it with similar items and perhaps not something sweet like this ever popular Doughnut recipe
Can I prepare Indian Chicken Goujons ahead of time?
You can prepare the flour mixture in advance and also buttermilk in advance, but the cooking should be done just before serving for maximum crispness.
You can also batter the Goujons, then cover and place in the fridge for up to a day.
Then cook as normal.
Are Chicken Tenders and Goujons the same?
Yes they are! Here is a tender recipe that is slightly different - One simple and one with crispy one with Parmesan.
Top Tips
Soak the Chicken in Buttermilk - Do this for at least 30 minutes for tender and moist chicken.
Spice it up - You can add some hot sauce to the Buttermilk to make extra spicy Chicken.
Don't overcrowd the pan - Fry in small batches as overcrowding drops the temperature of the oil resulting in soggy rather then crispy batter.
Check if it is cooked fully before eating - Cut one open and check that no pink remains.
Serve with your favourite dipping sauce and Fries - Fried Goujons are perfect paired with fries and sauces but are also great in wraps and sandwiches!
More Easy Chicken Recipes:
Healthy and Tender Ninja Foodi Chicken Breast
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Indian Chicken Goujons
Ingredients
Buttermilk Brine
- 2 lb Chicken Breast cut into strips
- 225 ml Buttermilk
- ½ teaspoon Garlic Granules
- ¼ teaspoon Red Chilli Powder
- ¼ teaspoon Paprika Powder Smoked is best
- ¼ teaspoon Cumin Powder
- ¼ teaspoon Coriander Powder
- ⅛ teaspoon Turmeric Powder
- 1 teaspoon Salt
- ¼ teaspoon Ground Black Pepper
Breadcrumbs
- 125 g Plain Flour
- 75 g Panko Breadcrumbs
- ½ teaspoon Garlic Granules
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Paprika Powder
- ½ teaspoon Cumin Powder
- ½ teaspoon Coriander Powder
- ¼ teaspoon Turmeric Powde
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
Frying
- 500 ml Oil for deep frying
Instructions
Buttermilk Brine
- In a large bowl, combine the Buttermilk with Garlic, Red Chilli Powder, Paprika, Cumin Powder, Coriander Powder, Turmeric Powder, Salt and Pepper and stir through.
- Add the chicken to the buttermilk mixture and give everything a quick mix.
- Place covered in the fridge for 30 minutes to 2 hours.
Breadcrumbs
- In a shallow dish, combine the Flour with Panko, Spices and Salt and Pepper.
- Remove the chicken strips from the buttermilk, shake off any excess and dip in the flour mixture. Press the chicken into the flour, lightly shake off any excess.
Fry
- To fry, heat about 3 inches of oil in a deep pan/wok.
- When it reaches 180°C, drop the chicken into the hot oil away from you so it doesn’t splatter.
- Fry in batches for 5-6 minutes or until golden brown. The chicken is ready when the internal temperature reaches 75C. Drain the crispy Goujons on a wire rack or tissue and serve.
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