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!
Jump to:
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).
š 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
š©āš³PRO TIP: Be sure to remove the little strip of tendon if it hasn't been removed already, or this will make your tenders chewy.
šŖ 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.
š½ļø 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 ParmesanĀ Carrot Fries with chilli mayo dip
- Easy CreamyĀ 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.
Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. Iām also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Crispy Chicken Goujons Recipe
Ingredients
Chicken Strips:
- 3 large chicken breasts - cut into finger-width strips
- 2 eggs - gently whisked
- Ā¾ cup (90g) plain (all-purpose) flour
- good pinch salt and pepper
- 3 cups (150g) panko breadcrumbs
- 1 tsp paprika
- 2 tbsp olive oil
- good pinch salt and pepper
Chimichurri:
- 6 tbsp olive oil
- 2 cloves garlic - peeled and minced
- 1 large bunch of flat leaf-parsley - chopped very finely
- Ā¼ tsp salt
- Ā¼ tsp pepper
- Ā¼ 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 (fan).
- Place the whisked egg in one bowl, the flour, salt, and pepper in a second bowl and mix.2 eggs, good pinch salt and pepper, Ā¾ cup (90g) plain (all-purpose) flour
- Place the breadcrumbs, paprika, olive oil, salt, and pepper in a third bowl and mix well (the oil should coat the breadcrumbs, but the mixture shouldnāt stick together).3 cups (150g) panko breadcrumbs, 1 tsp paprika, 2 tbsp olive oil, good pinch salt and pepper
- 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 theyāre not too close together, otherwise, they wonāt go crispy.3 large chicken breasts
- Place in the oven and cook for 15 minutes until golden brown.Ā
- When the chicken comes out of the oven, cut one of the tenders in half to ensure itās cooked through. It should be hot throughout with no trace of pink.
- Serve with your favourite sauce!6 tbsp olive oil, 2 cloves garlic, 1 large bunch of flat leaf-parsley, Ā¼ tsp salt, Ā¼ tsp pepper, Ā¼ tsp dried oregano, 2 tbsp lemon juice, 1 tsp red wine vinegar, 1 red chilli
Video
ā 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, Ā½ a tsp of paprika, Ā¼ 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.
Some of the links in this post may be affiliate links ā 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! Thatās 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.
Lucy Hagen says
Very easy my 11 year old Daughter enjoyed making these for our whole family to enjoy, we also made your bang bang sauce and we made a garlic, lemon, black pepper mayo. Was yummy!!
Jasmine says
Soo good
Karo R. says
So good. I tried making it for a school cooking event and everyone loved it. It was easy to make, and delicious!
Terry says
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 muchš
Barbara says
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.
Terry says
Love this comment I'm cracking right now
Ray Field says
Delicious! Olive Oil in with the Panko, key to the golden appearance.
Angie Miller says
For that "clumping" question ..... I've used Olive Oil spray in other recipes and it worked like a charm.
PHELAN HARDY says
im not sure if it is my fault or not, but these turned out tasting quite a bit like raw flour.
Karo R. says
Did you gently pat off the excess flour?? That might do smth though Iām not sure
MM says
I love chicken kiev, so I hoped these would be just as good, and they are amazing.
plasterers bristol says
These sound really nice. Thanks for sharing this.
Simon
Amy Gallagher says
dip chicken in egg, flour then crumbs? Not flour, eggs, crumbs?
Karo R. says
If you wouldāve dipped the chicken right in the egg not flour, wouldnāt the egg not stick into the chicken? Iām not sure if I make sense but nvmā¦
Thalia @ butter and brioche says
These chicken strips just look so crunchy, golden and delicious. I have to try out the recipe - I love chicken like this!
Nicky Corbishley says
Thanks Thalia š
Sonali- The Foodie Physician says
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!
Nicky Corbishley says
Heh heh thanks Sonali š
Sarah says
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
Nicky Corbishley says
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
Julie is HostessAtHeart says
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.
Nicky Corbishley says
Thanks Julie, hope you enjoy it š