Homemade Chicken Goujons – these crispy golden tender strips of chicken can be baked in the oven or cooked in your Air Fryer. Fewer calories but all the taste – never buy frozen chicken fingers again!
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There was a time, and not so long ago, that all my son would eat was chicken goujons. Not that I blame him. Who doesn’t love crispy chicken strips, tender within and coated with a crunchy golden exterior?!
Luckily it is easy to make homemade chicken goujons without going to the fuss of frying them or buying them ready-made. They are the ultimate kid-friendly meal so worth making a big batch and freezing them.
Chicken Goujons Ingredients
Chicken goujons are also known as chicken fingers or chicken strips. They are made with chicken tenders (chicken tenderloin), the small strip of meat attached to the chicken breast.
In the UK you can buy mini chicken fillets which are perfect for turning into goujons. But you can also use skinless chicken breasts and simply cut them into strips.
I am using Panko breadcrumbs for the coating as they give the perfect crispy-crunchy feel. But I have also added crushed cornflakes (I used Crunchy Nut cornflakes which add a bit of sweetness), garlic salt and paprika for extra flavour.
How to Cook Chicken Goujons
For a lighter version we will be baking these chicken fingers in the oven. However if you have an Air Fryer then EVEN BETTER!
The air fried chicken goujons are by far the best tasting and only take seven minutes to cook. The only downside is that you will have to cook them in small batches.
HOW TO MAKE CHICKEN GOUJONS
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Preheat the oven to 200°C (400°F). Line a large baking tray with parchment paper or a silicone mat and mist with cooking spray.
Blitz the cornflakes using a mini chopper until they are the size of the panko breadcrumbs – not so small that they turn to dust. Combine the cornflakes with the panko, garlic salt and sweet paprika in a large shallow bowl. Add the olive oil and stir again.
Add the eggs to a second bowl and beat lightly. Prepare a third bowl with the flour. You will be working in a sort of assembly line to prepare these!
Use a fork to dredge the chicken in the flour, shaking off any excess.
Dip the chicken strip in the beaten egg. Let any excess drip off.
Finally place the chicken in the bowl with the breadcrumbs and flip it once or twice until it is covered with the crispy coating.
Place on the prepared tray. Repeat until you have used all the chicken strips, spacing them out on the tray so that they can crisp up nicely. You will need to cook them in batches.
Oven bake for 15-17 minutes or until the chicken is cooked through and no longer pink if sliced. Check with an instant read thermometer if you are unsure, it should register 75°C /167°F.
Alternatively preheat your Air Fryer for 5 minutes at 200°C 400°F). Mist the basket with cooking spray and place 4-5 strips in it. Cook for 7-8 minutes and repeat until you have cooked all the goujons.
Serve with your favourite dipping sauce and a salad or some fries. YUMMY!
Freezing chicken goujons
I like to make a big batch of the goujons and freeze them for later. Prepare the goujons and space out on a tray.
Freeze them, on the tray, until solid. Transfer to a freezer bag or a suitable container and use within 6 weeks.
Cook straight from frozen at 200°C (400°F) for about 20-25 minutes until golden and cooked through.
HAVE YOU MADE MY CHICKEN GOUJONS RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Chicken Goujons
Ingredients
For the chicken Goujons
- 24 mini chicken fillets approx. 950g / 2 pounds
- 1 cup (130g) flour plain/all purpose
- A few turns of salt and pepper mill to season flour
- 3 cups (150g) panko breadcrumbs
- ½ cup (75g) cornflakes I used Crunchy Nut
- 1 tsp garlic salt or table salt
- 1 tsp sweet paprika or Cajun seasoning
- 2 tbsp olive oil
- Cooking spray , such as Fry Light
Dipping sauce
- 4 tbsp mayonnaise
- 1 tbsp ketchup
- 2 tsp yellow mustard
- A little pickle brine (optional)
Instructions
- Preheat your oven to 200°C 400°F). Line a large baking tray with parchment paper or a silicone mat and mist with cooking spray.
- Blitz the cornflakes using a mini chopper until they are the size of the panko breadcrumbs – not so small that they turn to dust. Combine the cornflakes with the panko, garlic salt and sweet paprika in a large shallow bowl. Add the olive oil and stir again.
- Add the eggs to a second bowl and beat lightly. Prepare a third bowl with the flour.
- Use a fork to dredge the chicken in the flour, shaking off any excess. Then dip in the beaten egg and finally the breadcrumb mixture.
- Place on the prepared tray. Repeat until you have used all the chicken strips, spacing them on the tray (you might need to cook in batches).
- Oven bake for 15-17 minutes or until the chicken is cooked through. Check with an instant read thermometer if you are unsure, it should register 75°C /167°F.
- Alternatively preheat your Air Fryer for 5 minutes at 200°C 400°F). Mist the basket with cooking spray and place 4-5 strips in it. Mist the chicken with cooking spray and air fry for 7-8 minutes. Repeat until you have cooked all the goujons.
- Combine all the ingredients for the dipping sauce in a bowl and serve with the goujons.
Video
Nutritional Info
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