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These Chicken Goujons – aka Chicken Tenders – are a family favourite chicken recipe. Oven baked, not fried, they are tasty, crispy and easy to make.
Chicken Goujons are so easy to make at home, try this recipe and you’ll never need to buy them (or pull them from the freezer) again!
Tasty succulent chicken breast with a crispy, delicious outer coating AND you can make them in about 30 minutes.
These also make delicious cold leftovers, easy lunches, picnics and buffets.
Why you’ll love this Chicken Goujons recipe
⭐️ Oven baked for a healthy, light and crispy finish
⭐️ Fresh, homemade goodness and flavour
⭐️ A whole family favourite
Recipe Tips
⭐️ I’ve used ready-made Panko breadcrumbs, but of course you could make your own if you wish. A great way to use up stale bread.
⭐ When it comes to coating the chicken goujons, you can do this in the traditional way (as per the how-to photos below) but there is also a shortcut method too – you can see this demonstrated in a video in my Homemade Fish Fingers recipe. You’ll see how I do this with a big Tupperware tub, shaking the chicken in the flour, then the egg, then the breadcrumbs. It avoids dipping each fish finger individually and saves mess!
⭐️ I prefer to oven bake my goujons, but you could do these in the air fryer or deep fry them too if you wish.
Chicken Goujons Ingredients Notes
- Chicken breast – These should be skinless and boneless. Cut them into strips with a sharp knife or scissors.
- Plain flour – This is to coat the chicken with.
- Paprika – Stir this into the flour for slightly flavouring. You can substitute this for smoked paprika, chilli flakes, a reduced amount of cayenne pepper, or anything similar to give the chicken tenders a little kick and colour.
- Eggs – I use a medium, free range beaten eggs to helps the coating stick to the chicken strips.
- Breadcrumbs – I use ready made breadcrumbs, but you can use homemade too. Panko breadcrumbs are bigger and crispier than regular ones, but go for whichever you prefer.
- Oil – This is to grease the baking sheet with.
How to make Chicken Goujons
1. Slice the chicken breasts into thin strips around 2 – 3cm wide.
2. Dip each piece into flour, then egg, then breadcrumbs. OR use my shortcut of putting the goujons into a Tupperware tub and shake to coat, one ingredient at a time.
3. Put the coated chicken goujons onto a greased baking sheet and bake in a preheated oven. See timings in the full recipe below.
4. When golden and crispy, serve with your favourite sides.
Substitutions
- Flavouring – You can use this recipe as a guide, but really you can flavour/spice up your chicken nugget coating however you like. So add more chilli or cayenne pepper for a little more heat, or if you like yours plain, just add the salt and pepper.
- Gluten free chicken goujons – Use gluten free flour and breadcrumbs instead.
Leftovers & Storing
In the fridge These are perfect cold as a tasty finger food addition to a packed lunch or picnic. They should keep in the fridge for up to 3 days (within use by dates as always!)
To make ahead and freeze You could make these and freeze them BEFORE cooking (for best results). Then when you want to serve them up, take them out of the freezer in the morning to defrost and then cook as normal.
Make sure you freeze them separately on a baking sheet before adding them into a labelled freezer bag once solid.
To freeze leftovers You can also freeze the goujons AFTER they’ve been cooked (make sure they’re fully cooled first).
Defrosting Fully defrost them before baking in the oven, and reheat them thoroughly and covered to avoid drying out.
What to serve with Chicken Goujons…
Side Dishes
Potato Wedges {Air Fryer or Oven Method}
Side Dishes
Classic Coleslaw
Side Dishes
Quick Cucumber Salad {with Yoghurt Dressing}
FAQs
Yes you can. They’ll just require a bit more time and effort, and the calorie count will be higher. Fry them in hot oil in batches carefully. Ensure they are cooked through before serving.
These will cook really well in an air fryer. The cooking time should be roughly the same, but check on them after 15 minutes.
‘Goujons’ are what we call breaded strips of chicken in the UK, and in the US and other countries, they’re more commonly known as ‘tenders’.
Chicken tenders also tend to be specifically make from the small piece of chicken adjacent to the breast which is in the same shape (so they don’t need to be cut up like in this recipe). I prefer to use chicken breast as the are more readily available.
Yes! As well as a simple midweek family dinner, you could also serve these in a wrap with salad for lunch or as a party snack with lots of side dishes.
It depends on how you chop them up. We’re using 4 chicken breasts for this recipe, which generally serves 4 people, but this may be different if you’re cooking for little ones. Use your judgement on quantities and always ensure that they are cooked through before serving.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Chicken Goujons {Easy Recipe}
Ingredients
- 600 g Chicken breast, skinless and boneless, Or 4 chicken breasts
- 50 g Plain flour
- 1 tsp Paprika
- 2 Eggs, Medium free range, beaten
- 100 g Breadcrumbs, See notes
- Oil for greasing
- Sea salt and freshly ground black pepper
Instructions
- Pre-heat the oven to 200℃ fan/220℃/Gas Mark 7.
- Slice the chicken breasts into finger-shaped strips 2 – 3cm wide.
- In a small bowl, mix the flour with the paprika and seasoning.
- Dip each chicken piece into flour, then egg, then breadcrumbs. (Or, alternatively, tip the fish fingers into a big lidded Tupperware tub, add the flour, shake until covered, add the egg, shake until covered, add the breadcrumbs, shake until covered. Job done!)
- Pop the chicken strips onto a greased baking sheet.
- Bake for 20 – 23 minutes or until just cooked through (check at 15 minutes if you have cut your chicken pieces very small).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Another spot on recipe! The whole family loved these. Thank you Sarah!