In a shallow dish, mix together the plain flour, paprika, garlic powder, and onion powder.
In another dish, beat the eggs.
Place the breadcrumbs in a third dish.
Season the chicken strips with salt and pepper.
Dredge each chicken strip in the seasoned flour mixture, then dip into the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.
Place the coated chicken strips on a baking tray lined with parchment paper and let them rest in the refrigerator for 30 minutes to allow the coating to set.
Heat vegetable oil in a frying pan over medium heat.
Fry the chicken goujons in batches for about 3-4 minutes on each side, or until golden brown and cooked through.
Once cooked, transfer the goujons to a plate lined with kitchen paper to drain any excess oil.
Serve hot with your favourite dipping sauce and enjoy!
