Crispy Chicken Goujons
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
8 servings
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Calories
206 kcal
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Course
Main Course
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Cuisine
French, American, Australian
Crispy Chicken Goujons
Description
This recipe for Crispy Chicken Goujons uses chicken breast cut into strips and coated in a seasoned flour mix with paprika and garlic powder. After dipping in whisked eggs, the strips are coated in panko breadcrumbs, which provide a light and crispy texture when baked. Olive oil is used to lightly coat the baking tray and drizzle over the coated goujons, assisting in crisping the exterior.
Baking at a high temperature ensures the coating turns golden and the chicken cooks through without drying out. The use of panko breadcrumbs offers a crunchier bite compared to standard breadcrumbs. The mild seasoning keeps the flavor accessible while adding some savory notes.
These goujons make an appealing finger food or main dish that can be served with sauces or dips. They are suitable for family meals, including children, as the seasoning is not overly strong.
For easier coating and less mess, use one hand for flour and egg handling, and the other for breadcrumbs. Garlic and paprika can optionally be added to the breadcrumbs for extra flavor, though the recipe evaluates it mild enough for children with seasoning mixed into the flour only.
Ingredients
- 700 g chicken breast cut into finger sized strips
- 2 egg whisked
- 50 g plain flour
- 1 teaspoon paprika
- 1 teaspoon garlic granules
- 70 g panko breadcrumbs
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- Preheat your oven to 220°C/200°C(fan)/425°F/Gas 7.
- In a bowl, combine 50 g Plain flour, 1 teaspoon Garlic granules, 1 teaspoon Paprika and 1 pinch Sea salt and ground black pepper. Mix well.
- Add 70 g Panko breadcrumbs to a plate and whisk 2 Eggs in a bowl.
- Coat each piece of the 700 g Chicken breast in the flour, then dip into the egg and then the breadcrumbs.
- Lightly coat the surface of a large baking tray with 1 tablespoon Olive oil and place the breaded chicken onto it. Drizzle with 1 tablespoon Olive oil.
- Bake for 25 minutes or until golden and cooked through.
Notes
- Use separate hands for flour/egg and breadcrumbs to avoid clumpy coating and messy fingers.
- Optionally add garlic and paprika to breadcrumbs for stronger flavor if desired.
- Drizzle olive oil on the baking tray and over goujons before baking to enhance crispness.
- Bake until golden and cooked thoroughly, about 25 minutes at 220°C (425°F).
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 206kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 22g | 44% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 182mg | 8% |
| Potassium | 373mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 211IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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