Name: The Best Crispy Baked Chicken Goujons
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 chicken breasts, sliced into strips; 1/2 cup plain flour; 2 eggs, beaten; 1 cup panko breadcrumbs; 1 tsp paprika; 1 tsp garlic powder; Salt and pepper to taste; 1/4 cup grated Parmesan cheese (optional); 1-2 tbsp olive oil, for drizzling

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Short description
I’m excited to share these oven-baked chicken goujons—a healthier twist on the classic deep-fried version. Tender strips of chicken breast are coated in a crispy blend of breadcrumbs and Parmesan, then baked to golden perfection. They’re simple, quick, and perfect for a satisfying family meal.

The Best Crispy Baked Chicken Goujons

Why You’ll Love This Recipe

I love how this recipe comes together in under 30 minutes, making it ideal for busy weeknights. The zing of paprika and garlic powder gives the goujons a versatile flavor that appeals to both kids and adults. Plus, baking cuts down on oil without sacrificing crunch—so I can enjoy a lighter meal that’s still utterly delicious.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breast, sliced into strips
Plain flour for dredging
Eggs, beaten
Panko breadcrumbs
Paprika
Garlic powder
Salt and pepper
Parmesan cheese, grated (optional)
Olive oil, for drizzling

directions

Preheat the oven to 200 °C (400 °F) and line a baking sheet with parchment paper.
Prepare three shallow dishes: one with flour, one with beaten eggs, and one with a mix of panko breadcrumbs, paprika, garlic powder, salt, pepper, and Parmesan.
Dredge each chicken strip in flour, then dip into the egg, and coat thoroughly with the breadcrumb mixture.
Arrange the breaded strips on the prepared baking sheet, spacing them out evenly.
Drizzle lightly with olive oil, then bake for 20–25 minutes, turning halfway, until they’re golden and crispy.
Serve immediately with your favorite dipping sauces and sides.

Servings and timing

This recipe yields approximately 4 servings.
• Prep time: ~10 minutes
• Cook time: 20–25 minutes
• Total time: About 30–35 minutes

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat and retain crispiness, I pop them in a hot oven (around 180 °C/350 °F) for 8–10 minutes or until hot and crunchy. You can also reheat them in an air fryer for best results.

Variations

Crunchy swap: Replace breadcrumbs with crushed cornflakes.
Flavor twist: Try cayenne pepper for heat or Italian seasoning for a herby note.
Dairy-free: Skip the Parmesan cheese.
Protein switch: Use turkey breast or even lean white fish like cod instead of chicken.

FAQs

1. Can I use regular breadcrumbs instead of panko?

Yes—I use regular breadcrumbs if that’s what’s on hand, though panko yields a lighter, crispier finish.

2. Do I need to flip the goujons while baking?

I recommend flipping halfway so they brown evenly and get crispy all over.

3. Can I freeze these goujons?

Absolutely! After baking and cooling, I freeze them in a single layer, then transfer to a freezer bag. They’ll keep for up to 2 months. Reheat from frozen in a hot oven or air fryer for about 15 minutes.

4. Is it okay to marinate the chicken beforehand?

Yes! I sometimes marinate chicken in buttermilk or a simple mix of yogurt and spices for extra tenderness and flavor—just pat dry before breading.

5. What dipping sauces go well with these?

I like classic ketchup, garlic aioli, honey mustard, or even a spicy sriracha mayo—depending on the mood or taste preferences.

Conclusion

I love how these crispy baked goujons deliver all the flavor and crunch I crave, but without deep-frying. They’re easy, family-friendly, and versatile—perfect with fries, coleslaw, or on their own as a snack. I hope this recipe becomes a regular in my weekly dinner rotation!