Ingredients:

  • 2 large (approx. 1.2 lbs) Boneless, skinless Chicken Breast, sliced into 1-inch wide goujons
  • ½ cup All-Purpose Flour
  • 1 tsp Smoked Paprika
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • 2 Large Eggs, lightly beaten
  • 1 Tbsp Milk (whole or semi-skimmed)
  • 2 cups Panko Breadcrumbs
  • 3 cups Vegetable or Canola Oil, for frying
  • 3 Tbsp Mayonnaise (full fat)
  • 2 Tbsp Dijon Mustard
  • 2 Tbsp Clear Honey
  • 1 Tbsp White Wine Vinegar
  • 1 Tbsp Extra Virgin Olive Oil
  • ¼ tsp Garlic Powder
  • 1-2 Tbsp Water (or pickle juice), to thin the dressing
  • 2 large heads Romaine Lettuce (Cos), washed, dried, and roughly chopped
  • 1 cup Cherry Tomatoes, halved
  • ½ medium English Cucumber, diced or sliced
  • ¼ small Red Onion, very thinly sliced
  • ½ cup Shredded Cheddar or Monterey Jack (Optional)

Instructions:

  1. Slice the Chicken: Cut the chicken breasts into even 1-inch (2.5 cm) strips (goujons). Pat them completely dry with paper towels.
  2. Set Up Breading: Place the flour mix (with salt, pepper, paprika) in Dish 1. Place the beaten egg wash (with milk) in Dish 2. Place the Panko breadcrumbs in Dish 3.
  3. Bread the Goujons: Take each chicken strip and dredge it fully in the seasoned flour. Shake off excess. Dip in the egg wash, ensuring full coverage. Finally, press firmly into the Panko breadcrumbs to create a thick, even crust. Place breaded chicken on a dry sheet pan.
  4. Whisk the Dressing: In a small bowl, combine the mayonnaise, Dijon mustard, honey, white wine vinegar, olive oil, and garlic powder.
  5. Emulsify: Whisk vigorously until the dressing is thick and creamy. Add water (or pickle juice) 1 tablespoon at a time until the desired drizzling consistency is reached. Taste and adjust seasoning. Set aside.
  6. Heat the Oil (Frying Method - Recommended): Pour oil into the skillet to a depth of about 1.5 inches (4 cm). Heat over medium-high heat until the temperature reaches 350°F (175°C). Use a thermometer.
  7. Fry in Batches: Carefully place the chicken goujons into the hot oil, ensuring the pan is not overcrowded. Fry for 3–4 minutes per side, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165°F (74°C).
  8. Drain: Remove the chicken immediately and place it on a wire rack or paper towels to drain excess oil. Season lightly with flaky salt while hot.
  9. Assemble the Base: In a large bowl, combine the Romaine lettuce, cherry tomatoes, cucumber, and red onion. If using cheese, add it now.
  10. Dress Lightly: Drizzle about half of the prepared honey-mustard dressing over the salad greens and gently toss to coat.
  11. Top and Finish: Slice the hot crispy chicken goujons diagonally into bite-sized pieces. Arrange the warm chicken over the salad. Drizzle the remaining honey-mustard dressing generously over the chicken and the greens. Serve immediately.