Southern Fried Chicken Goujons with Shay's Magic Dust
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Juicy inside, shatteringly crisp outside, with that can't-stop-reaching-for-them savour that has everyone asking what you did to them. A buttermilk soak keeps them tender; Shay's Magic Dust does the rest.
Serves 4 · Marinate 1 hr+ · Cook 15 min
Ingredients
- 600g chicken breast, cut into finger-width strips
- 250ml buttermilk
- 2 tbsp hot sauce
- 200g plain flour
- 2 tbsp Shay's Magic Dust
- Neutral oil, for frying
- 1 tbsp Shay's Magic Dust, to finish
Method
- Marinate. Mix the buttermilk and hot sauce, add the chicken strips and turn to coat. Leave at least 1 hour, or overnight in the fridge — this keeps the chicken juicy and tender.
- Season the flour. Mix the flour with the Magic Dust, working it right through so every strip picks it up.
- Dredge. Lift each strip straight from the marinade into the flour and coat well, pressing so it clings. Shake off the excess.
- Fry. Heat oil to a depth of about 1cm in a wide pan, medium-high. Shallow-fry in batches for 8-10 minutes, turning once halfway, until deep golden and cooked through. (Or deep-fry at 180°C for 4–5 minutes.)
- Finish. Drain on a rack (not paper — keeps them crisp) and shake over the last of the Magic Dust while hot.
Shay's Touch of Magic
The magic is in the double hit. Season the flour properly — really work the Magic Dust through it so every strip picks it up — then hit them again the second they leave the oil, while they're hot enough for it to grab hold. That second shake is the one people taste first, and it's the reason they'll ask you for the recipe. — Shay
Serve with a cool ranch dip — we used Shay's. Get yours here.
Made with Shay's Magic Dust — the everyday blend. Cook bold. Eat well. Share often.