Juicy, tender and crispy baked chicken goujons. All the flavour of fried chicken, but baked instead for minimal effort and much healthier too. Crunchy chicken strips will be popular with adults and kids alike. They're so easy to make, you will never need to buy frozen chicken goujons again.
We love breaded chicken. It's so comforting, but so simple to make and when it's baked, it's a healthy option too. Dipped in your favourite sauce, this is the only chicken goujon recipe you will ever need and it uses just a few ingredients that you probably already have in your kitchen.
Why you will love it
- Minimal ingredients - Just a few ingredients are needed to make these, many of which you probably already have in your kitchen now.
- Easy to make - This is as simple as cutting the chicken up and breading it. It's so easy to make.
- Kids love them - I have never met a kid that doesn't love a chicken nugget. These feel a bit posher than a chicken nugget, but they are so easy to make that kids can help with it too.
- Freezer friendly - Make a big batch of these and these store them in the freezer for easy weeknight meals. They are perfect for making ahead and storing in the freezer until you need them.
- Chicken breast - We used boneless and skinless chicken breasts. We wouldn't recommend using chicken thighs for this. You can just buy chicken tenders, which are already cut up, and bread those instead.
- Flour - This is important as it goes on the chicken first and gives the egg something to cling to. We just used plain flour.
- Egg - This gives the breadcrumbs something to stick to, otherwise they would just come right off.
- Breadcrumbs - This is the coating of the chicken and what makes it nice and crispy. We used panko breadcrumbs, as we find they get the crispiest, but you could make your own breadcrumbs. Panko is made from a crustless white bread that is processed into flakes and then dried. Because panko has a dryer and flakier consistency than regular breadcrumbs, they absorb less oil.
- Paprika - We added some smoked paprika for a sweet and smoky flavour.
- Garlic - We used garlic granules.
- Oil - This helps to stop the chicken goujons sticking to the baking tray and also a little drizzled over the goujons helps them to crisp up.
- Salt and pepper - To season.
A full ingredients list with measurements is in the recipe card below.
How to make chicken goujons - Step by step
One: Preheat your oven to 220°C/425°F/Gas 7. In a bowl, combine the flour, garlic, paprika and salt and pepper. Mix well.
Two: Add the breadcrumbs to a plate and whisk the eggs in a bowl.
Three: Coat each piece of chicken in the flour, then dip into the egg and then the breadcrumbs.
Four: Lightly coat the surface of a large baking tray with oil and place the breaded chicken onto it. Drizzle with more oil.
Five: Bake for 25 minutes or until golden and cooked through.
What are chicken goujons?
Goujons are thin strips of meat or fish (chicken in this case) and they are usually deep-fried to get crispy. Goujons are usually made with strips of chicken which is coated in breadcrumbs (after being dipped in flour and egg to help the breadcrumbs to stick) and then cooked until crispy and golden brown.
Nobody really knows where chicken goujons originated from, but they are very popular all over the world. Chicken goujons are also known as chicken strips, chicken tenders, and chicken fingers.
This is a pretty simple recipe, so there aren't too many ways that you can adapt it. However, you could add a few little extras into the breading to change it up a bit. To make it crispier, and also make it feel a little more indulgent, you could mix some grated Parmesan into the breadcrumbs.
If you like spicy food, then you could mix a little bit of chilli powder into the flour with the paprika. You could also add some red chilli flakes to the breadcrumbs.
How to serve
We served this chicken with fries with our incredible Paprika Chips and some ranch slaw. However there are lots of options when it comes to side dishes.
Store: You can store leftovers, however they will loose their crispiness when stored in the fridge. They will get a little bit crispy again when reheated, but nowhere near as freshly cooked. Leftover chicken goujons should be cooled quickly and then put in an airtight container in the fridge and they can be stored for up to 3 days.
Freeze: These freeze really well and can be frozen before or after cooking. Put them on a baking tray and in the freezer until frozen (flash freezing). You can then transfer them to a freezer bag and keep for up to 2 months.
Defrost: No need to defrost uncooked goujons. You can cook uncooked chicken goujons from frozen for 30-35 minutes until cooked through.
Reheat: You can reheat these in the air fryer for 5 minutes of they can go in the oven again. You can also eat them cold.
Frequently Asked Questions
These are healthier than a processed chicken nugget that you can buy frozen or from a fast food place.
The word goujon comes from the French word 'Gudgeon' which is the common name for a number of small freshwater fish. However, a goujon is also commonly used to refer to strips of chicken.
Goujons are made of strips of whole meat, whereas nuggets are usually smaller chunks of meat and can be made from processed meat.
There are 206 calories per portion.
This dish cooks in the oven for around 25 minutes, but the exact cooking time will depend on your oven. The best way to ensure that it is cooked through is to use a meat thermometer. Chicken is cooked when it has an internal temperature of 75°C/167°F at the thickest part of the goujon.
If you have leftovers then they can be chopped up and put cold in to a wrap with some lettuce and sauce.
If you use gluten free breadcrumbs and make sure there is no cross contamination then these can be gluten free.
Yes, you can make these up and keep them in a single layer in the fridge until you are ready to cook them.
Yes, as long as you have enough room on your baking tray you can double this recipe. You could cook them in batches too.
The key to getting them crispy and having a texture and flavour similar to fried is to drizzle them with oil before they go in the oven.
• When breading the goujons, use one hand for putting the chicken in the flour and then putting it in and out of the egg mixture and then another hand for tossing it in breadcrumbs. This is to make sure the breadcrumb hand doesn't get covered in egg and clumps of breadcrumbs. You can also use tongs to prevent messy fingers.
• For extra flavour, add some garlic and paprika to the breadcrumbs too. We left this out as we were making them for little kids and just a little mixed in with the flour was enough flavour for them.
More chicken recipes
Crispy Chicken Goujons
- 700 g Chicken breast - cut into finger sized strips
- 2 Eggs - whisked
- 50 g plain flour
- 1 teaspoon paprika
- 1 teaspoon Garlic granules
- 70 g Panko breadcrumbs
- 2 tablespoon Olive oil
- 1 pinch Sea salt and black pepper
- Preheat your oven to 220°C/425°F/Gas 7. In a bowl, combine the flour, garlic, paprika and salt and pepper. Mix well.50 g plain flour, 1 teaspoon paprika, 1 teaspoon Garlic granules, 1 pinch Sea salt and black pepper
- Add the breadcrumbs to a plate and whisk the eggs in a bowl.70 g Panko breadcrumbs, 2 Eggs
- Coat each piece of chicken in the flour, then dip into the egg and then the breadcrumbs.700 g Chicken breast
- Lightly coat the surface of a large baking tray with oil and place the breaded chicken onto it. Drizzle with more oil.2 tablespoon Olive oil
- Bake for 25 minutes or until golden and cooked through.
- When breading the goujons, use one hand for putting the chicken in the flour and then putting it in and out of the egg mixture and then another hand for tossing it in breadcrumbs. This is to make sure the breadcrumb hand doesn't get covered in egg and clumps of breadcrumbs. You can also use tongs to prevent messy fingers.
- For extra flavour, add some garlic and paprika to the breadcrumbs too. We left this out as we were making them for little kids and just a little mixed in with the flour was enough flavour for them.