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    Home > Dinner

    Baked Chicken Goujons

    Published: Aug 30, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe
    Crispy Chicken Strips with Chimichurri in a bowl

    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!

    A bowl full of crispy baked chicken goujons with some potato wedges and chimichurri in the background.
    Jump to:
    • 📋 Ingredients
    • 🔪 How to make Chicken Goujons
    • 🍽️ What to serve them with
    • FAQ's
    • More chicken finger foods
    • Crispy Chicken Goujons Recipe
    • 💬 Reviews

    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.

    Overhead photo of the ingredients for Chicken Goujons.

    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.

    1. Coat the Chicken in the flour,
    2. Then eggs,
    3. Then into my special panko breadcrumb mixture,
    4. Place on a baking tray,
    5. 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.

    🍽️ 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
    • Easy Chimichurri Sauce
    • Bang Bang Sauce
    • BBQ Sauce Recipe
    • Sweet Chilli Sauce

    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.

    A bowl of golden baked chicken goujons with chimichurri sauce drizzled over.

    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.


    More chicken finger foods

    If you like these then here are some more delicious chicken finger foods.

    • Bang Bang Chicken
    • BBQ Chicken Wings
    • Easy Chicken Gyros
    • Chicken Tikka Recipe
    • Asian Chicken Lettuce Wraps
    • Crispy Fried Chicken
    • Chicken Chorizo Puff Pastry Rolls
    • Korean Chicken Bao

    Stay updated with new recipes!
    Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

    Overhead photo of a bowl full of crispy baked chicken goujons on a blue background.

    Crispy Chicken Goujons Recipe

    By: Nicky Corbishley
    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!
    5 from 3 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Dinner, Lunch
    Cuisine American, Argentinian, British
    Servings 4 Servings
    Calories 649 kcal

    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.
    1. 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.
    2. 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.
    .
    Nutritional Information is per serving (not including potato wedges).

    Nutrition

    Calories: 649kcalCarbohydrates: 52gProtein: 29gFat: 35gSaturated Fat: 5gCholesterol: 136mgSodium: 607mgPotassium: 506mgFiber: 3gSugar: 3gVitamin A: 555IUVitamin C: 20.9mgCalcium: 105mgIron: 4.3mg
    Keywords mid week dinner, Quick and Easy, summer
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    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.

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
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    1. Terry says

      March 29, 2023 at 2:11 pm

      5 stars
      Lovely delicious chicken goujons I tried this for myself I really enjoyed thanks for this recipe as it really helped me next time I hope I can make these off by heart it was scrumptious thanks so much😈

      Reply
    2. Barbara says

      August 06, 2022 at 9:15 pm

      Five stars for sure! These chicken strips are so much better than anything that can be bought ready made. They are even better than most of the other recipes that I have tried. Easy, tasty, and ready in a jiffy.

      Reply
      • Terry says

        March 29, 2023 at 2:16 pm

        Love this comment I'm cracking right now

        Reply
    3. Ray Field says

      July 02, 2022 at 2:03 pm

      5 stars
      Delicious! Olive Oil in with the Panko, key to the golden appearance.

      Reply
    4. Angie Miller says

      December 03, 2021 at 9:54 pm

      For that "clumping" question ..... I've used Olive Oil spray in other recipes and it worked like a charm.

      Reply
    5. PHELAN HARDY says

      October 05, 2021 at 12:26 pm

      im not sure if it is my fault or not, but these turned out tasting quite a bit like raw flour.

      Reply
    6. MM says

      April 26, 2018 at 9:39 am

      5 stars
      I love chicken kiev, so I hoped these would be just as good, and they are amazing.

      Reply
    7. plasterers bristol says

      January 06, 2017 at 9:17 am

      These sound really nice. Thanks for sharing this.

      Simon

      Reply
    8. Amy Gallagher says

      December 29, 2016 at 8:06 pm

      dip chicken in egg, flour then crumbs? Not flour, eggs, crumbs?

      Reply
    9. Thalia @ butter and brioche says

      January 16, 2015 at 8:35 pm

      These chicken strips just look so crunchy, golden and delicious. I have to try out the recipe - I love chicken like this!

      Reply
      • Nicky Corbishley says

        January 21, 2015 at 10:31 pm

        Thanks Thalia 🙂

        Reply
    10. Sonali- The Foodie Physician says

      January 15, 2015 at 4:47 pm

      You're hilarious- this post had me cracking up! And of course, the dish looks amazing! Chimichurri is the best! Like you wrote, it's awesome on everything!

      Reply
      • Nicky Corbishley says

        January 16, 2015 at 10:05 am

        Heh heh thanks Sonali 🙂

        Reply
    11. Sarah says

      January 15, 2015 at 2:00 pm

      Yummmm these look delicious! I have to say on the odd occasion I try out chicken Kiev, the only way to get the garlic sauce to stay in the chicken is to use a certain brand of Philly cream cheese and mix lots of garlic, butter and herbs (or buy the ready made flavoured one) and if you stuff this in the chicken breast it stays put. Although I rather love that garlic butter puddle, any way yours looks like it's going to our dinner tonight, never tried chimichurri sauce before.....can't wait x

      Reply
      • Nicky Corbishley says

        January 16, 2015 at 10:04 am

        ooh Philly? That's a good idea. I'll have to try that one sis!
        I've done chicken stuffed with mascarpone and pesto, and yes, that did all stay together a little better. It's a messy business though xx

        Reply
    12. Julie is HostessAtHeart says

      January 15, 2015 at 2:51 am

      These chicken strips look amazing. Moist and crunchy. Yum. I've never made chimichurri but it looks like I'm going to have to give it a try.

      Reply
      • Nicky Corbishley says

        January 16, 2015 at 10:04 am

        Thanks Julie, hope you enjoy it 🙂

        Reply

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