Baked chicken goujons

Photographer: Adam
serves 4

What better way to start my first ever guest post off than with a recipe for children’s’ month.

My mum used to make these delicious chicken goujons for my sister and I when we were small, and I adapted the recipe and made it my own whilst working in the kitchen of an alpine chalet in France.

For me, they now evoke memories of gorgeous, rosy cheeked children running into the chalet, after a long day on the slopes or at ski school asking what they were having for dinner.

Often, served with a potato dish for hungry little people, they were also regularly requested by our older guests (read adults) as a snack; they are unbelievably moreish.


500g skinless, boneless chicken breast fillets (approx 3 large chicken breasts)
½ cup flour
½ cup grated parmesan cheese
1tsp dried garlic powder
1tsp paprika
1tbsp milk
1tbsp olive oil
2 cups breadcrumbs
Salt and pepper to taste


Preheat oven to 240ºc bake or 220ºC fan bake.
1. Mix the flour, grated parmesan, garlic powder and paprika together and put into a sealable kitchen bag.
2. In a bowl, whisk the 2 eggs, 1 tbsp milk and 1 tbsp oil with a pinch of salt and pepper (to taste)
3. Cut the chicken breasts into strips 2-3cm wide and place into the sealable bag, along side the flour mix and shake- an easy way to cover the chicken evenly, with minimum mess.
4. Place the breadcrumbs into a large bowl in preparation for the floured chicken. (I used my own breadcrumbs and made these in advance of starting the recipe).
5. Remove the floured chicken a few pieces at a time and place into the egg mixture and then roll in the breadcrumbs, coating them nice and evenly before placing them onto a large plate. Continue until all the chicken pieces are on the plate. Cover with glad wrap/cling film and refrigerate for 30 minutes (to help the breadcrumbs to stick).
6. Cover 1-2 large baking sheets with baking paper.
7. After 30 minutes remove chicken pieces from refrigerator and place onto baking sheets, sprinkle over any remaining crumbs and bake in the oven for about 20 minutes, or until crisp and golden.
Serve with lemon wedges, salad and tomato sauce – Sara has a great recipe for a quick tomato sauce here