Baked Chicken Goujons

Name: Crispy Chicken Goujons Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 large chicken breasts cut into finger-width strips; 2 eggs (gently whisked); 3/4 cup (90g) plain/all purpose flour; Good pinch of salt and pepper; 3 cups (150g) panko breadcrumbs; 1 tsp paprika; 2 tbsp olive oil; Good pinch of salt and pepper; 6 tbsp olive oil; 2 cloves garlic (peeled and minced); 1 large bunch of flat leaf-parsley (chopped very finely); ¼ tsp salt; ¼ tsp pepper; ¼ tsp dried oregano; 2 tbsp lemon juice; 1 tsp red wine vinegar; 1 red chilli (, finely chopped (I use fresno chillies for medium heat) - discard the seeds for less heat)

📋 Ingredients

This is a really simple recipe so only needs a few ingredients.

What cut of chicken to use?

I use chicken breast meat, cut into strips - as you can get larger strips with a more uniform shape than you would from chicken thighs.

You can also use chicken mini fillets (you can buy these at the supermarket) - which are a smaller strip of meat attached to the chicken breast (called the chicken tenderloin).

These are often used when buying good-quality ready-made chicken tenders or chicken goujons. If you use chicken mini fillets/tenderloins

👩‍🍳PRO TIP: Be sure to remove the little strip of tendon if it hasn't been removed already, or this will make your tenders chewy.

🔪 How to make Chicken Goujons

Full recipe with detailed steps in the recipe card at the end of this post.

Coat the Chicken in the flour,

Then eggs,

Then into my special panko breadcrumb mixture,

Place on a baking tray,

Cook the chicken goujons at 200C/400F on a baking tray for 15 minutes.

Strips of chicken being dipped into flour, then eggs then into a panko breadcrumb mixture.

How to make them crispy and golden?

This all comes down to my panko 'formula'. Panko mixed with paprika (for a lovely reddish-golden colour) and olive oil.
You might be thinking 'But won't that clump together?'

If you mix it well, it won't clump together. Instead, the oil will lightly coat every crumb of panko, which will ensure even cooking and crispiness in the oven.

Strips of breaded chicken on a baking tray.

Take the chicken out of the oven and pile it up in a bowl or plate and serve it with a side of fries and your favourite sauce.

Tip: I like to serve mine with potato wedges too (you can find my recipe for these in the notes section of the recipe card below.

FAQ's

Can I Make Chicken Goujons Ahead

Yes! In order to do this:
Flour and bread the chicken tenders, then cover and refrigerate for up to a day.
Cook for 15 minutes at 200C/400F until no longer pink in the middle.

Can they be frozen?

Yes! In order to do this:
1. Place the made-up, uncooked tenders on a tray and freeze them (freezing them on a tray first stops them from sticking together).
2. Once frozen, transfer to a freezer bag and place back in the freezer, where they can be stored for up to a month.
3. To cook from frozen, place in the oven for 20-25 minutes at 200C/400F until no longer pink in the middle.