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Rinse and pat dry 500g boneless, skinless chicken breasts, then slice each breast lengthways into 1–1.5cm thick strips.
In a shallow bowl, combine 100g plain flour, a pinch of salt, a pinch of freshly ground black pepper, 1 teaspoon garlic powder and 1 teaspoon paprika.
In a second bowl, whisk 2 large eggs until smooth.
Pour 150g panko breadcrumbs into a third bowl.
Coat each chicken strip first in the seasoned flour, shaking off excess.
Dip the floured strip into the beaten eggs, letting any extra drip off.
Roll the egg-coated strip in panko breadcrumbs, pressing gently so they adhere, then place on a tray.
Optionally chill the coated goujons in the fridge for 15–20 minutes to help the coating stick.
Pour vegetable oil into a frying pan to a depth of 2–3cm and heat over medium–high until shimmering.
Fry the goujons in batches for 3–4 minutes per side, until golden brown and an internal temperature of 74°C is reached.
Transfer cooked goujons to a wire rack set over kitchen paper to drain excess oil.
Serve immediately with chips and dips (ketchup, mayonnaise or sweet chilli sauce).
Store any leftovers in an airtight container in the fridge for up to 2 days and reheat gently in the oven.