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    Home » Easy Dinners

    Crispy Oven Baked Chicken Goujons

    Last Updated: Mar 10, 2022 • By Deborah Rainford • 8 Comments • About 7 minutes to read this article.. • This post may contain affiliate links

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    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! ♥crispy chicken goujons in a basket

    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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    Jump to:
    • Ingredients needed
    • Instructions for baked breaded chicken
    • Breading chicken without the mess
    • How to get that oven fried taste
    • Storing, freezing & reheating
    • Recipe

    ingredients for chicken goujons 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.

    1. chicken breast (boneless skinless)
    2. plain flour
    3. eggs
    4. bread for making breadcrumbs
    5. oil (vegetable or olive)

    Optional

    If you want to make your own honey mustard then you'll need

    1. honey
    2. 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!

    dusting chicken with flour and breadcrumbs

    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.

    chicken goujons on a baking tray

    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.

    chicken goujons with honey mustard sauce

    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.

    close up of crispy breaded chicken

    More chicken recipes

    • Crispy Chinese lemon chicken
    • Sweet and sour chicken

    Recipe

    Crispy Oven Baked Chicken Goujons Recipe

    Beautifully golden, perfectly crunchy baked chicken goujons. These are a crowd-pleaser. You’ll never buy frozen again. And all ingredients are from Aldi.
    5 from 5 votes
    Print Pin Rate
    Course: Appetizer, Dinner
    Cuisine: American/ British
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Servings: 2 people
    Save This RecipeSaved!
    Author: Deborah Rainford

    Ingredients

    • 300 g chicken breasts boneless skinless
    • 2 eggs beaten
    • 190 g plain flour
    • 200 g breadcrumbs
    • 2 tablespoons oil vegetable or olive
    • Honey mustard dipping sauce
    • 1 teaspoon dijon
    • 1 tablespoon honey
    • water add until desired consistency is reached
    Metric - US Customary

    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.

    Nutrition

    Calories: 1134kcal | Carbohydrates: 154g | Protein: 61g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 260mg | Sodium: 1000mg | Potassium: 922mg | Fiber: 7g | Sugar: 15g | Vitamin A: 284IU | Vitamin C: 2mg | Calcium: 231mg | Iron: 11mg
    Tried this recipe?Tag Me @savvybites or tag #savvybites!

     

    THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND  INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!

     

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    Reader Interactions

    Comments

    1. Helen

      December 24, 2021 at 9:44 pm

      5 stars
      Love these goujons! Been looking for a recipe that's not deep fried and this is the best one I've tried by far. And I've tried lots!

      Reply
      • Deborah Rainford

        January 04, 2022 at 5:11 pm

        Thanks, Helen. They are such a quick and easy favourite. And kids love them!

        Reply
    2. Larissa

      February 26, 2022 at 1:29 pm

      5 stars
      These are fantastic! My girls loved them and they are so fussy. I will never buy frozen again!

      Reply
      • Deborah Rainford

        February 26, 2022 at 3:42 pm

        Amazing! So happy to hear this. And thanks so much for taking the time to leave a comment and a review.

        Reply
    3. Nina

      August 09, 2022 at 11:29 am

      5 stars
      Absolutely love these chicken goujons. Easy to make and so much healthier than shop bought!

      Reply
      • Deborah Rainford

        August 09, 2022 at 7:13 pm

        Such a great alternative to frozen ones! Thank you for taking the time to leave a comment and a rating. It's much appreciated! 🙂

        Reply
    4. Ali

      August 10, 2022 at 3:30 pm

      5 stars
      These were so easy to make and so crispy and delicious! Loved 'em.

      Reply
      • Deborah Rainford

        August 12, 2022 at 10:47 am

        They really are a favourite! Thanks for leaving a comment and a rating! It's much appreciated! 🙂

        Reply

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