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.
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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.
If you are looking for some other breaded recipes to try, they why not try our Salmon Fishcakes, Healthy KFC, Homemade Fish Fingers, Air Fryer Chicken Nuggets or Parmesan Chicken Bites.
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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, coated in breadcrumbs, and then cooked until crispy and golden brown.
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.
Chicken goujons are also known as chicken strips, chicken tenders, and chicken fingers.
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.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- 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.
Variations
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 Make Chicken Goujons
Prep: Preheat your oven to 220°C/200°C(fan)/425°F/Gas 7.
One: 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.
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.
If it is carbs you are looking for, then try our Air Fryer Potato Wedges, Creamy Mashed Potato, Air Fryer Chips, Greek Potatoes, Oven Baked Hash Browns or Italian Parmesan Roasted Potatoes.
If it's something with crunch that you want as a side, then serve these goujons with some Sweetcorn Salsa and Broccoli Slaw.
Give this dish a veggie boost by serving up some Baked Carrot Fries, Roasted Cherry Tomatoes or Cheesy Baked Broccoli Bites.
Storage
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.
Dannii's Top Tips
- 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.
Frequently Asked Questions
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.
Yes, you can make these up and keep them in a single layer in the fridge until you are ready to cook them.
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.
More Chicken Recipes
If you've tried this chicken goujons recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Crispy Chicken Goujons
Ingredients
- 700 g (1.5 lb) Chicken breast - cut into finger sized strips
- 2 Eggs - whisked
- 50 g (0.5 cups) Plain flour
- 1 teaspoon Paprika
- 1 teaspoon Garlic granules
- 70 g (1 cups) Panko breadcrumbs
- 1 tablespoon Olive oil
- 1 tablespoon Olive oil
- 1 pinch Sea salt and ground black pepper
Instructions
- Preheat your oven to 220°C/200°C(fan)/425°F/Gas 7.
- In a bowl, combine 50 g Plain flour, 1 teaspoon Garlic granules, 1 teaspoon Paprika and 1 pinch Sea salt and ground black pepper. Mix well.
- Add 70 g Panko breadcrumbs to a plate and whisk 2 Eggs in a bowl.
- Coat each piece of the 700 g Chicken breast in the flour, then dip into the egg and then the breadcrumbs.
- Lightly coat the surface of a large baking tray with 1 tablespoon Olive oil and place the breaded chicken onto it. Drizzle with 1 tablespoon Olive oil.
- Bake for 25 minutes or until golden and cooked through.
Recipe Tips
- 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.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Michelle says
These are so good, it's hard to believe they're actually baked!
Sarah James says
Your chicken goujons look delicious. I love how easy they are to make and so much better for you than frozen ones.
Katherine says
I love that these are homemade from scratch. So much better than frozen!
Rachna says
I absolutely love cooking with chicken breast. I checked to see that I have all the ingredients needed. I am making it this weekend. Thanks so much.
Kechi says
These look so crispy; my kids would enjoy! Am going to make them instead of fried nuggets, and thanks for all the tips!
Danielle says
What a great idea! My boyfriend and I have been trying to eat healthier, and have a lot of chicken breast in the freezer. Definitely going to try these!
Sara says
Super easy and my kids loved them.