Succulent and juicy baked crispy chicken goujons. Tender pieces of chicken breast coated in panko and baked until they're nice and crispy. A fantastic lighter way to make crispy chicken strips that adults and kids will love!
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I LOVE the taste of a homemade Chicken Kiev, but on a busy weeknight I don't have the time, so my shortcut to get those amazing flavours is to whip up a batch of these chicken goujons and serve them with some Chimichurri Sauce.
It takes less than half the time to prepare and turns out so delicious every time!
The added bonus is you can make extra chimichurri and serve it over everything for the next couple of days (on salads, drizzled on a roast beef sandwich, mixed with pasta or quinoa, even on pizza).
📋 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.
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.
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.
🍽️ What to serve them with
I've served mine here with potato wedges (see recipes in the notes section of the recipe card below), but some other ideas are:
- Vegetable Shoestring Fries with homemade herb salt
- Oven Baked Chips
- Baked Parmesan Carrot Fries with chilli mayo dip
- Easy Creamy Potato Salad
Oh and don't forget to serve them with a sauce. I LOVE to serve them with Chimichurri (like in the photos or Bang Bang Sauce lie with the video but they also go well with BBQ Sauce, My daughter loves them with Sweet Chilli Sauce too.
FAQ's
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.
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.
More chicken finger foods
If you like these then here are some more delicious chicken finger foods.
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Crispy Chicken Goujons Recipe
Ingredients
Chicken Strips:
- 3 large chicken breasts cut into finger-width strips
- 2 eggs - gently whisked
- ¾ 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
Chimichurri:
- 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
INSTRUCTIONS
- Preheat the oven to 200C/400F
- Place the whisked egg in one bowl, the flour, salt and pepper in a second bowl and mix.
- Place the breadcrumbs, paprika and olive oil in a third bowl and mix well (the oil should coat the breadcrumbs, but the mixture shouldn’t stick together).
- Dip the chicken strips into the flour, then coat in the egg and finally coat in the breadcrumbs. Place on a couple of baking sheets. Try to ensure they’re not too close together, otherwise they won’t go crispy.
- Place in the oven and cook for 15 minutes until golden brown.
- When the chicken comes out of the oven, cut one of the tenders in half to ensure it’s cooked though. It should be hot throughout with no trace of pink.
- Serve with your favourite sauce!
Video
✎ Notes
Potato Wedges (Serving suggestion for Chicken Tenders):
I find this recipe goes well with potato wedges.- For four people, slice 3 large potatoes into wedges, place on a baking sheet, then drizzle with 2 tbsp oil, ½ a tsp of paprika, ¼ tsp cumin and a good pinch of salt and pepper.
- Mix it all up with your hand so the potato wedges are covered in the oil, then cook for 25-30 minutes at 200C/400F, turning over once or twice during cooking. If you get the potato wedges in the oven first, you can be preparing the chicken whilst the potatoes are cooking. Then add the chicken to the oven with the potatoes so they all finish at the same time.
Nutrition
This recipe was first posted in January 2015. Updated in May 2019 with new photos, step-by-step photos and tips. Updated in Aug 2021 with new photos, a video and for housekeeping reasons.
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ForeverMama says
Definitely one of those recipes to bookmark for making again. Given that it is baked vs. fried, there is absolutely no loss of flavor. Followed as written, except added about a half a bunch of chopped parsley and scallions to the breadcrumb mixture. Delicious! Thank you, Nicky, for sharing.