Chicken Goujons in the Air Fryer
Chicken goujons are strips of breast in a crisp crumb, and they are one of the easiest things to make in an air fryer. In the air fryer they take about 12 minutes and need only a light spray of oil to turn golden. Below you will find a homemade recipe with a panko or cornflake crumb, plus timings for frozen goujons and reheating.
- Temperature
- 200°C
- Total time
- 32min
- Prep
- 20min
- Servings
- 4
- Core temp
- 75°C
- Per serving
- 285kcal
Why the air fryer works for chicken goujons
Chicken goujons (also sold as chicken tenders or chicken fingers) air fryer recipes work well because the hot air dries the crumb as the chicken cooks. In a frying pan the coating soaks up oil and goes dark on one side before the strip is cooked through, while in the oven the underside can end up soft. In a basket, the air circulates around every strip, so the crust stays crisp and the inside moist.
Cooking chicken goujons in air fryer machines is also faster than in the oven, with no need to turn a big tray. A 2 cm strip takes about 12 minutes, so you can make a batch for the whole family while the potatoes finish. If you prefer smaller pieces, see the chicken bites recipe, and for the nugget shape try chicken nuggets.
How to make chicken goujons in the air fryer
Tap a time to start a timer.
- Cut the strips Cut the breast against the grain into strips about 2 cm wide and 8–10 cm long, and pat them dry with kitchen roll. Strips of even width cook at the same speed.
- Prepare the coating Mix the flour with half the salt and pepper in one dish. Put the beaten eggs in a second. In a third, mix the panko with the paprika, garlic granules and the rest of the salt and pepper. If you are using cornflakes, crush them in a bag with a rolling pin first.
- Crumb Roll each strip in the flour, dip it in the egg, then press it firmly into the crumb until covered on all sides.
- Preheat and oil Preheat the air fryer to 200 °C for . Spray the goujons lightly but evenly with oil so the crumb browns.
- Cook Lay the goujons in a single layer in the basket. Cook for , turning them over after , until deep golden.
- Check Cut the thickest goujon open. The Food Standards Agency says chicken is safe at 75 °C for 30 seconds, with no pink meat and clear juices. Serve straight away while crisp.
Cooking times and temperatures
| Chicken Goujons | Temperature | Time |
|---|---|---|
| Homemade chicken goujonsTurn halfway | 200 °C | 10–12 min |
| Thin goujons, 1 cm wide | 200 °C | 8 min |
| Frozen chicken goujonsFollow the packet | 200 °C | 10–12 min |
| Chilled ready-made goujons | 200 °C | 8–10 min |
| Cornflake-crumb goujonsCornflakes brown faster | 190 °C | 10–12 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 75 °C. See also cooking times and temperatures for all dishes.
Tips
- Use three separate dishes and keep one hand dry. It stops the coating clumping on your fingers and keeps the crumb even.
- Crush cornflakes finely, not to dust. Small flakes with a bit of texture give a crunchier coating than powder.
- Serve soon after cooking. Goujons are crispest in the first 10 minutes. After that, steam from the chicken starts to soften the crumb.
Serving
Serve goujons with chips and peas, or with a dip of garlic mayonnaise, sweet chilli or barbecue sauce. They also work in a wrap with lettuce and cucumber. For a lighter plate, add a salad and corn on the cob. Air fryer chicken goujons are good for children, who like finger food, as long as they are cooled slightly before eating. For a spicier finger-food option, try buffalo wings.
Storing and reheating
Keep leftover goujons in an airtight container in the fridge for up to 2 days. To reheat, cook at 180 °C for 3–4 minutes, until crisp and steaming hot all the way through (75 °C). Uncooked crumbed goujons can be frozen on a tray and bagged for up to 3 months.
Variations
- Cornflake goujons: Swap the panko for crushed cornflakes mixed with the paprika, for a crunchier, golden crust.
- Parmesan goujons: Replace 20 g of the panko with finely grated parmesan (not dairy-free).
- Spicy goujons: Add 1 tsp cayenne pepper to the flour and serve with a cooling yoghurt dip.
Troubleshooting
- The crumb is soft instead of crisp
- Spray the goujons with oil, space them out in the basket and do not stack them. The crumb needs a little fat and moving air to crisp.
- The goujons are dry inside
- Thin strips overcook. Keep them about 2 cm wide and check at 10 minutes. Cooked to 75 °C they stay moist.
- The crumb falls off in the basket
- Dry the chicken before flouring and press the crumb on firmly. Leave the goujons alone for the first 3 minutes before turning them.
Frequently asked questions
How long do chicken goujons take in an air fryer?
Fresh homemade goujons take 10–12 minutes at 200 °C, turned halfway. Thinner strips take around 8 minutes.
How long do frozen chicken goujons take in the air fryer?
Most frozen goujons need 10–12 minutes at 200 °C, turned halfway, straight from the freezer. Follow the packet, and check they are steaming hot all the way through at 75 °C.
How long do chilled chicken goujons take in the air fryer?
Ready-made chilled goujons usually take 8–10 minutes at 200 °C, turned once. Check the packet, as brands vary.
How do you reheat chicken goujons in the air fryer?
Cook at 180 °C for 3–4 minutes, until crisp and steaming hot throughout (75 °C).
Can you make chicken goujons without breadcrumbs?
Yes. Use crushed cornflakes or crushed crisps for the coating, or skip the egg and toss strips in seasoned cornflour for a lighter coating.
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