Crispy Chicken Goujons

To make crispy chicken goujons, first cut the chicken into thin strips (goujons). Transfer to a bowl and rub with the paprika (or other spices) until evenly coated. Seal the bowl tightly with saran wrap and set aside to infuse for 10-12 minutes. Meanwhile, beat the egg with 2 tbsp water, 1 tbsp Tabasco, and the chopped thyme leaves. Dredge the chicken goujons in the flour, tap to remove any excess, then dip in the beaten egg, drip dry, and coat in the breadcrumbs. Fry the goujons in plenty of oil at 340°F until golden all over (4-5 minutes). Drain on paper towels, sprinkle with salt and serve immediately.