• 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.