Prepare the Chicken:

• Cut the chicken breasts into strips, making them about 1-inch wide.
• Season the chicken strips with a pinch of salt, pepper, and optional dried thyme or Italian seasoning.

Set Up the Breading Stations:

• In a shallow bowl, add the all-purpose flour.
• In another shallow bowl, beat the eggs.
• In a third shallow bowl, combine the breadcrumbs, garlic powder, onion powder, paprika, and a pinch of salt and pepper.

Bread the Chicken:

• Dredge each chicken strip in the flour, coating it completely.
• Dip the flour-coated chicken strip into the beaten eggs, ensuring it’s fully covered.
• Finally, coat the chicken strip in the seasoned breadcrumb mixture, pressing gently to make sure the breadcrumbs stick well.

Fry the Chicken Goujons:

• Heat about 1-2 inches of vegetable oil in a deep frying pan or skillet over medium-high heat. The oil is ready when a breadcrumb dropped into it sizzles immediately.
• Working in batches, carefully place the breaded chicken goujons into the hot oil. Fry for about 3-4 minutes per side, or until golden brown and crispy.
• Use tongs to flip the goujons to ensure they cook evenly on both sides. Once done, remove the chicken from the oil and drain on a paper towel-lined plate.

Serve and Enjoy:

• Serve the Chicken Goujons hot with your favorite dipping sauce, such as honey mustard, BBQ sauce, or ketchup.
• You can also serve them with a side of coleslaw or a light salad for a complete meal.