Crispy Chicken Goujons
Juicy, tender and crispy baked chicken goujons. All the flavour of fried chicken, but baked instead for minimal effort and much healthier too.
Servings: 8 servings
Calories: 206kcal
Ingredients
- 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
- 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.
Notes
- 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.
Nutrition
Serving: 1portion | Calories: 206kcal | Carbohydrates: 12g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 182mg | Potassium: 373mg | Fiber: 1g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
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