Description

These crispy baked chicken goujons are a healthier alternative to fried chicken strips, without sacrificing any crunch or flavor! Coated in a seasoned breadcrumb mixture and baked to golden perfection, they’re perfect for dipping, snacking, or adding to salads. Kid-friendly and easy to make!

Ingredients

For the Chicken Goujons:

1 pound (450g) chicken tenders or chicken breast, cut into strips
1/2 cup (60g) all-purpose flour
2 large eggs, beaten
1 cup (100g) panko breadcrumbs
1/2 cup (50g) grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray or olive oil

For Serving (Optional):

Your favorite dipping sauces (e.g., honey mustard, BBQ, ranch)
Lemon wedges
Fresh parsley, chopped (for garnish)

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Instructions

Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease with cooking spray or olive oil.
Prepare the Coating Stations:
- Place the flour in a shallow bowl.
- In a second bowl, beat the eggs.
- In a third bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, oregano, salt, and pepper.
Coat the Chicken:
Dip each chicken strip into the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it thoroughly in the breadcrumb mixture, pressing gently to adhere.
Arrange and Bake:
Place the coated chicken strips on the prepared baking sheet in a single layer. Lightly spray the tops with cooking spray or drizzle with olive oil to help them crisp up.
Bake:
Bake for 15-20 minutes, flipping halfway through, until the chicken is cooked through (internal temperature of 165°F/74°C) and the coating is golden and crispy.
Serve:
Garnish with fresh parsley and serve with lemon wedges and your favorite dipping sauces.

Notes

For a gluten-free version, use almond flour and gluten-free breadcrumbs.
Add a pinch of cayenne pepper to the breadcrumb mixture for a spicy kick.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
Serve with a side salad, fries, or coleslaw for a complete meal.