I love how simple and satisfying this recipe is. The goujons turn out beautifully golden without deep frying, and the paprika adds a lovely warmth to the coating. They’re delicious served with chips, salad, or dipped into sauces like garlic mayo, ketchup, or sweet chilli. I also like that they’re easy to make in big batches, and I can cook them in the oven, air fryer, or even fry them if I’m in the mood for extra crunch.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
600 g (1.3 lb) Chicken breast, skinless and boneless, Or 4 chicken breasts 50 g (2 oz) Plain flour 1 tsp Paprika 2 Eggs, Medium free range, beaten 100 g (3.5 oz) Breadcrumbs, See notes Oil for greasing Sea salt and freshly ground black pepper
Directions
I start by preheating the oven to 200℃/400°F fan (220℃/425°F or Gas Mark 7). Then I slice the chicken breasts into finger-shaped strips about 2–3cm wide.
In a small bowl, I mix the plain flour with paprika, salt, and black pepper. I beat the eggs in another bowl and place the breadcrumbs in a third.
To coat the chicken, I dip each strip first in the flour, then in the beaten egg, and finally in the breadcrumbs, making sure each piece is evenly covered. (Sometimes, I take a shortcut by putting the chicken pieces and coating ingredients into a large lidded Tupperware tub—shaking after each step until they’re coated. It’s quick and mess-free!)
Once coated, I arrange the chicken strips on a lightly greased baking sheet. I bake them in the preheated oven for 20–23 minutes until golden brown and cooked through, checking them at around 15 minutes if I’ve cut the chicken into smaller pieces.
When done, I serve them hot with my favourite dipping sauces or sides.
Servings and Timing
This recipe serves 4. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Variations
I often use Panko breadcrumbs for extra crunch—they give the goujons a light, crispy texture. Regular breadcrumbs or homemade ones also work great. For a little twist, I sometimes add grated parmesan or herbs to the breadcrumb mix. I also like to make them spicy by adding a pinch of cayenne or chilli powder. These goujons also work beautifully in wraps, sandwiches, or on top of a salad.
Storage/Reheating
I store any leftover goujons in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer for 5–10 minutes until hot and crispy again. I avoid microwaving them as that can make the coating soft. They can also be frozen before or after baking—if frozen raw, I bake them from frozen for about 25–30 minutes until fully cooked through.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I sometimes use boneless chicken thighs for juicier goujons—they stay tender and flavourful.
Can I make them in an air fryer?
Definitely! I cook them in the air fryer at 200°C for about 15 minutes, checking halfway through for even browning.
Can I fry these instead of baking?
Yes, I shallow fry them in a little oil until golden and cooked through if I want extra crispiness.
What breadcrumbs are best?
I prefer Panko breadcrumbs because they’re lighter and crunchier, but regular or homemade ones work perfectly too.
Can I add spices to the coating?
Absolutely. I often add garlic powder, oregano, or chilli flakes to the flour or breadcrumb mix for more flavour.
How do I know when they’re cooked through?
I check that the coating is golden and the chicken inside is white with no pink. A meat thermometer should read 75°C (165°F).
Can I prepare them ahead of time?
Yes, I coat the chicken earlier in the day and keep them in the fridge until I’m ready to bake.
Can I freeze cooked chicken goujons?
Yes, I freeze them in a single layer until solid, then transfer them to a container. They reheat perfectly in the oven.
What sauces go well with these goujons?
I love serving them with garlic mayo, sweet chilli sauce, barbecue sauce, or even honey mustard dip.
Can I make them gluten-free?
Yes, I use gluten-free flour and breadcrumbs to make this recipe gluten-free without changing the flavour.
Conclusion
I love these chicken goujons for their perfect balance of crispiness and tenderness. They’re so easy to make and always turn out golden and delicious whether baked, air-fried, or shallow-fried. Simple, satisfying, and endlessly versatile, they’re a go-to meal that never fails to please both kids and adults alike.
Crispy baked chicken goujons that are tender on the inside and golden on the outside. This easy recipe is oven-baked, not fried, making it a lighter yet satisfying meal or snack everyone loves.
Ingredients
600 g (1.3 lb) Chicken breast, skinless and boneless (about 4 chicken breasts)
50 g (2 oz) Plain flour
1 tsp Paprika
2 Medium free-range eggs, beaten
100 g (3.5 oz) Breadcrumbs (Panko or regular)
Oil for greasing
Sea salt and freshly ground black pepper, to taste
Instructions
Preheat the oven to 200°C/400°F fan (220°C/425°F or Gas Mark 7). Lightly grease a baking sheet.
Slice the chicken breasts into finger-shaped strips about 2–3 cm wide.
In a small bowl, mix the flour with paprika, salt, and pepper. Beat the eggs in a second bowl and place the breadcrumbs in a third.
Coat each chicken strip first in the flour mixture, then dip into the beaten egg, and finally coat with breadcrumbs, ensuring each piece is evenly covered.
Arrange the coated chicken strips on the prepared baking sheet in a single layer.
Bake for 20–23 minutes, turning halfway through, until golden brown and cooked through. (Check at 15 minutes if pieces are smaller.)
Serve hot with your favourite dipping sauces or sides like chips or salad.
Notes
Use Panko breadcrumbs for extra crunch or add parmesan and herbs for flavour.
Add cayenne or chilli powder for a spicy version.
Cook in the air fryer at 200°C for 15 minutes for a quicker method.
Can be shallow-fried for extra crispiness.
Store leftovers in the fridge for up to 3 days and reheat in the oven or air fryer.
Freeze before or after baking—bake from frozen for 25–30 minutes.
Use gluten-free flour and breadcrumbs for a gluten-free option.
