These easy baked chicken goujons are made from tender juicy chicken, coated with spiced panko breadcrumbs and baked until crisp and golden. You will never buy frozen again!
Crispy baked chicken goujons
These easy chicken goujons are so easy to make and so morish. They are perfect finger food for parties, but good enough to be served with a salad and side as a main course.
Baking is so much easier than frying and gives results that are just as good, and of course you can also cook these in your air fryer.
See also
- Halloumi fries – a veggie alternative to this dish still crisp, still golden!
- Perfect for sharing – dive into my baked camembert!
- Mince pizza – flat breads topped with spiced minced lamb
I’ve also got a handy trick for coating the goujons – using a thin layer of mayonnaise rather than egg to coat the chicken to get the panko breadcrumbs to stick.
Don’t be surprised by this, one of the main ingredients in mayonnaise is egg, and I far prefer this no waste method, with no leftover egg, it also works well with no egg mayo if you can’t have eggs.
Why make baked chicken goujons?
- A classic that is easy to make at home!
- Bake in the oven or air fryer!
- My breading trick means no wasted egg!
Chicken goujons ingredients
- Chicken Breasts – or chicken mini fillets cut into strips about the size of your thumb.
- Panko breadcrumbs –Panko bread crumbs are essential here. Once you open the packet decant into a jar, they will keep for ages in the cupboard. If the crumbs are quite large blitz them in a coffee grinder for a few seconds.
- Seasoning – I use a generous pinch of paprika (for flavour and colour), together with pepper and salt, but you can vary this to taste. You could mix paprika with a little chilli or add a touch of garlic powder or turmeric. A generous spoon of my fry seasoning would also work well here.
- Mayonnaise – Whichever you normally use.
How to make baked chicken goujons – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this chicken goujons recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Start by preheating your oven to 180°C/160 °C fan/ GM 4.
Then mix the breadcrumbs with the seasoning. Do this in a biggish bowl, with enough space to add chicken.
Step Two – Next, remove any fatty bits, membranes and any tendon from the chicken.
Then cut your chicken into strips of even size. You should get about 8 from each chicken breast.
Helen’s Pro Tip
Even sized pieces means even cooking!
Step Three – Either put a little mayonnaise in a shallow bowl or spread it out on a plate. Then roll the chicken strips in the mayonnaise, a few at a time.
If you prefer, you can lay them out on a board and coat them with a thin layer of mayonnaise using a pastry brush.
Step Four – Transfer the chicken pieces to the bowl of breadcrumbs. Turn with a fork or fingers, so that they are fully covered in the crumb. Then transfer your chicken goujons to a baking tray lined with baking parchment or a silicone baking mat.
If you use your fingers, keep one hand for ‘before’ and one for ‘after’ to avoid getting in too much of a mess!
Step Five – Bake for 12–15 minutes and then flip them over.
Step Six – Cook for a further 12–15 minutes. When your chicken goujons are golden and the breadcrumbs are crisp, they are ready. Transfer to a serving dish, taking care not to dislodge the coating. Serve right away.
Serving suggestion
These crispy baked homemade chicken goujons are delicious on their own with dips, as a snack or part of a party table. You could serve them with ketchup but I prefer them with a delicious barbecue sauce or garlic dip. For a more substantial meal, try them with fries and/or salad.
Variations
- The coating for these crispy chicken goujons is endlessly adaptable, so add your favourite spices to make them your own.
Storage and freezing
You want to eat these chicken goujons fresh from the oven. The coating is delicate, and won’t survive getting bashed about in the freezer.
For that reason, it’s best not to freeze ready to cook, or cooked goujons. You can freeze the raw chicken before coating with breadcrumbs.
FAQS
Goujon is a French word, used to describe thin strips of fish cooked in breadcrumbs. In the US, the word came to be applied to chicken cooked in the same way.
Yes. You can use an egg-free mayonnaise to stick the coating to the chicken. Look for ‘vegan mayonnaise’.
Yes, absolutely. Take care when frying, especially when turning them over. Only turn once if possible. Fry over a medium heat in a good sized pan using your favourite oil, or an oil and butter mixture.
It’s best not to freeze these goujons, as the coating is delicate. You can freeze the chicken either before or after cutting to size.
Related recipes
- My chicken shish kebabs are the perfect fakeaway. Marinated in creamy yoghurt and tempting spices, they stay moist, juicy and irresistible.
- For an at-home version of a modern British pub recipe, Hunters Chicken: chicken breast wrapped in bacon and baked with barbecue sauce and a mix of cheeses. Delicious!
- Marinade and freeze chicken pieces for delicious chicken kebabs with no fuss. My frozen kebabs recipe is get-ahead preparation at its best.
Chicken Goujons
Ingredients
- 2 chicken breasts (1)
- 3 tbsp mayonnaise
- 40 g (0.5 cups) panko breadcrumbs (2)
- ½ tsp paprika
- ½ tsp salt
- ½ tsp pepper
Instructions
- Switch the oven on – Start by preheating your oven to 180°C/160 °C fan/ GM 4.
- Mix the coating – Mix the breadcrumbs with the seasoning, ensuring that they are well combined. Use a bowl with space to work, as you will need to add the chicken pieces to the bowl.40 g panko breadcrumbs, ½ tsp paprika, ½ tsp salt, ½ tsp pepper
- Prepare the chicken – Next, remove any fatty bits, membranes and any tendon from the chicken. Then cut your chicken into strips of equal size, to ensure even cooking. You should get about 8 pieces from each chicken breast.2 chicken breasts
- Coat with mayonnaise – Either put a little mayonnaise in a shallow bowl or spread it out on a plate. Roll the chicken strips in the mayonnaise, a few at a time. If you prefer, lay them out on a board and coat them with a thin layer of mayonnaise using a pastry brush.3 tbsp mayonnaise
- Coat with breadcrumbs – Transfer the chicken pieces to the bowl of breadcrumbs. Turn with a fork or fingers, so that they are fully covered in the crumb. Then transfer your chicken goujons to a baking tray lined with baking parchment or a silicone baking mat.
- Bake – Then transfer your chicken goujons to a baking tray lined with baking parchment or a silicone baking mat. Bake for 12–15 minutes and then flip them over. Cook for a further 12–15 minutes. When your chicken goujons are golden and the breadcrumbs are crisp, they are ready.
To Air Fry
- Cook in batches on a piece of parchment paper in the air fryer basket. 7-8 minutes in a pre heated fryer at 200C / 400F.
Notes
- Chicken – two regular breasts – about 300g in total
- Panko breadcrumbs. You need Panko breadcrumbs for the best, crispy results. Regular breadcrumbs won’t work here. Once you open the packet decant into a jar; they will keep for ages in the cupboard.
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