Crispy, tender, oven-baked chicken goujons. They taste and look like they’re fried but have a fraction of the calories, and a fraction of the effort, but with all the taste and crunchiness. And of course, all ingredients are from Aldi! ♥
If you’re curious why and how this obsession with Aldi started then you can read about it here. But if not, let’s just get right back to these crunchy chicken tenders with a sweet and spicy honey mustard dipping sauce.
We’ve all had a chicken goujon.
Some of them good and some of them not so good.
But these ones are amazing. Serve them with beer and chips or just dunk them straight into this sauce while you stand in the kitchen and wonder how it is that you’ve never made these at home before and swear to yourself that you’ll never buy the pre-made frozen kind again.
Chicken Goujons
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Ingredients needed
The ingredient list for these chicken goujons is short and simple. Because family-friendly and fuss-free cooking is what we’re all about right now.
- chicken breast (boneless skinless)
- plain flour
- eggs
- bread for making breadcrumbs
- oil (vegetable or olive)
Optional
If you want to make your own honey mustard then you’ll need
- honey
- mustard
But, you can also buy a dipping sauce and often salad dressing do amazing double duty as a dipping sauce. Looking at you ranch dressing!
Instructions for baked breaded chicken
This method will guarantee that you get all these chicken goujons breaded and laid out on your tray WITHOUT getting messy/ gluey fingers. <- This is very possibly the reason you never attempted to make your own goujons at home… until now.
Let me guide you through how to do this quickly and cleanly. My years of professional cooking made me an expert on how to do this. Mainly because I was always running behind schedule and I had to get really fast at this.
- Start by cutting your chicken into goujon sized fingers. Or you can simply buy chicken tenders from Aldi and save yourself the cutting time. Either way, you need some goujon sized chicken.
- Set out your chicken and 3 separate bowls. In the bowls measure out the flour, breadcrumbs, and eggs. Beat the eggs with some salt and pepper. And add some salt and pepper to the breadcrumbs and the flour. You’re aiming to have each layer seasoned rather than just seasoning at the end.
- Follow the breading instructions below and once all the chicken is breaded, brush with oil and lay on a lined baking tray. Bake in the preheated oven for about 15 minutes, until a temp of 70ºC is reached in the middle of the chicken.
Breading chicken without the mess
To make this easy use one hand for dipping the chicken into the dry ingredients and one hand for dipping into the wet ingredients. The mess and gluey fingers happen when you use both hands for both tasks.
I’m left-handed, so I would pick up a chicken tender with my left-hand dip it into the flour. Then use my left hand again to place it into the beaten egg, BUT don’t let your fingers touch the egg.
Now, use your right hand to pick up the chicken out of the egg and place it into the breadcrumbs, but don’t let those fingers touch the breadcrumbs. Once you follow these directions once, you’ll see exactly what I mean and you’ll fly through this little tasks and get right onto baking these goujons.
How to get that oven fried taste
The trick to getting these chicken goujons 1) very crunchy 2) fried tasting 3) fried looking, is to brush them with some oil before they go in the oven. That’s it. We’re not using much oil here. Just a gentle little slick across the top and bottom of the breaded tenders and you’re good to go.
Storing, freezing & reheating
Okay. Let me just be completely honest. These aren’t great as leftovers. But that doesn’t mean that I haven’t had them as leftovers, because I most certainly have. Once they’ve been cooled and stored in the fridge the breading definitely softens up and they lose their crunch. And even when they’re reheated in the oven, they crisp up a bit, but nothing like the first time around. But, in the interest of being on the record, it can be done, it has been done and I’m pretty sure at some point we’ll do it again.
Leftovers should be cooled quickly and placed in an airtight container in the fridge for up to 3 days. They can be eaten cold, perfect for a picnic, but they can be reheated too. Make sure that they are heated to 70ºC for 2 minutes at least.
They can be frozen and reheated as well. Just be sure to defrost them fully and again make sure they hit 70ºC when reheating.
More chicken recipes
- Crispy Chinese lemon chicken
- Sweet and sour chicken
Crispy Oven Baked Chicken Goujons Recipe
Description
Beautifully golden, perfectly crunchy baked chicken goujons. These are a crowd-pleaser. You’ll never buy frozen again. And all ingredients are from Aldi.
Ingredients
- 2 chicken breasts, boneless skinless
- 2 eggs, beaten
- 190g plain flour
- 200g breadcrumbs
- 2 tablespoons oil (vegetable or olive)
Honey mustard dipping sauce
- 1 teaspoon dijon
- 1 tablespoon honey
- water (add until desired consistency is reached)
Instructions
- Preheat the oven to 180ºC and line a baking tray with parchment paper.
- Start by cutting your chicken into goujon sized fingers. Or you can simply buy chicken tenders from Aldi and save yourself the cutting time. Either way, you need some goujon sized chicken.
- Set out your chicken and 3 separate bowls. In the bowls measure out the flour, breadcrumbs, and eggs. Beat the eggs with some salt and pepper. And add some salt and pepper to the breadcrumbs and the flour. You’re aiming to have each layer seasoned rather than just seasoning at the end.
- Follow the breading instructions below and once all the chicken is breaded, brush with oil and lay on a lined baking tray. Bake in the preheated oven for about 15 minutes, until a temp of 70ºC is reached in the middle of the chicken.
For the sauce
- Place all ingredients into a small bowl and whisk until combined
Notes
To make this easy use one hand for dipping the chicken into the dry ingredients and one hand for dipping into the wet ingredients. The mess and gluey fingers happen when you use both hands for both tasks.
I’m left-handed, so I would pick up a chicken tender with my left-hand dip it into the flour. Then use my left hand again to place it into the beaten egg, BUT don’t let your fingers touch the egg.
Now, use your right hand to pick up the chicken out of the egg and place it into the breadcrumbs, but don’t let those fingers touch the breadcrumbs. Once you follow these directions once, you’ll see exactly what I mean and you’ll fly through this little tasks and get right onto baking these goujons.
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