Name: Chicken Tender Recipes Baked - Crispy Homemade Goujons
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 500g chicken breast, cut into strips; 100g plain flour; 2 large eggs, beaten; 150g breadcrumbs (panko if you have them); 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and black pepper to taste; 2 tablespoons olive oil spray

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When I first tried making chicken goujons at home, I thought they’d never come out as golden and crisp as the ones I grew up eating. But here’s the thing, with a simple oven bake, you can create chicken tenders that taste just as good without the deep fryer sitting on your counter. These are proper comfort food. They’re crunchy on the outside, juicy inside, and made with simple pantry ingredients. This recipe is part of my favorite crispy chicken recipes. I use tender strips of chicken, coat them in seasoned crumbs, and bake them until they’re golden. Baked Chicken Tenderloins like these are quick to prep and taste fantastic with dips. If you’re looking for Easy Chicken Tender Recipes, this one is a winner. It’s family friendly, fuss free, and budget smart. I call this one of my go-to easy chicken tender recipes because it’s flexible. Serve them with fries, a salad, or stuff them into wraps. Chicken Tender Recipes like this show how good baked cooking can be. If you like Chicken Baked Recipes that are straightforward and reliable, this is for you.

1) Key Takeaways
2) Easy Baked Chicken Goujons Recipe
3) Ingredients for Baked Chicken Goujons
4) How to Make Baked Chicken Goujons
5) Tips for Making Baked Chicken Goujons
6) Making Baked Chicken Goujons Ahead of Time
7) Storing Leftover Baked Chicken Goujons
8) Try these Main Course next!
9) Baked Chicken Goujons
10) Nutrition

1) Key Takeaways

Baked chicken goujons are simple and healthier than fried versions.
They use chicken breast strips coated in seasoned breadcrumbs.
Prep is quick, baking time is short, and results are crispy and golden.
Perfect for weeknight dinners or weekend snacks with family.

2) Easy Baked Chicken Goujons Recipe

I call this recipe one of my weeknight heroes. These baked chicken goujons take hardly any time to prepare, yet they still feel like something special when you place them on the table. They use lean chicken breast strips, which keep things light, but the seasoned breadcrumb coating gives that satisfying crunch we all secretly crave. The oven does the heavy lifting while we get to enjoy the smell filling the kitchen.

The best part is that this dish doesn’t demand a long list of fancy ingredients. Just flour, eggs, breadcrumbs, and a few spices. Simple as that. I’ve made these on busy school nights, and my kids never complain. They taste like comfort food but skip the grease of a deep fryer. It’s one of those easy chicken tender recipes you’ll come back to over and over again.

When I think of chicken tender recipes baked in the oven, this one always tops my list. It strikes a balance between healthier cooking and full flavor. Pair them with salad, fries, or wrap them in flatbread. You can make dinner feel playful without working yourself into the ground.

3) Ingredients for Baked Chicken Goujons

Chicken Breast: I cut the chicken into strips so each piece bakes quickly. Strips keep the meat tender inside with a crisp shell outside.

Plain Flour: A dusting of flour gives the egg something to cling to. Without it, the coating slides right off and nobody wants that mess.

Eggs: Beaten eggs act like glue. They hold the breadcrumbs on every strip. I whisk them until smooth and light.

Breadcrumbs: I often use panko for an extra crunch, but regular breadcrumbs work fine. They brown well in the oven and taste delicious with spices mixed in.

Garlic Powder: Just enough to give a gentle kick. It blends into the coating without overpowering the chicken.

Paprika: This adds warmth and a touch of color. I like how it gives the goujons a little personality.

Salt and Pepper: Classic seasonings that keep the flavors balanced and sharp.

Olive Oil Spray: A light mist on the coated chicken helps everything crisp in the oven instead of drying out.

4) How to Make Baked Chicken Goujons

Step 1: Preheat the oven to 200C / 400F. Line a baking tray with parchment so cleanup feels easy later.

Step 2: Arrange three bowls. Flour in the first, beaten eggs in the second, and breadcrumbs with spices in the third.

Step 3: Coat each strip of chicken in flour, dip in egg, then roll in breadcrumbs until the surface looks well covered.

Step 4: Place the strips on the baking tray. Spray lightly with olive oil. That’s the secret to getting the golden crunch without frying.

Step 5: Bake for about 20 minutes. Turn halfway to keep them even. The chicken should feel firm and look golden when ready.

Step 6: Serve straight from the oven with dips, fries, or salad. They taste best hot, when the crust cracks as you bite in.

5) Tips for Making Baked Chicken Goujons

When I make these, I always pat the chicken dry before coating. Damp chicken means soggy coating, and that’s a real letdown. I’ve learned that flour sticks better to a dry surface. Trust me, it’s worth the extra two minutes.

I like to season the flour and the breadcrumbs. It doubles the flavor and makes sure every bite tastes right. Even a pinch of paprika or garlic powder goes a long way. Some people toss Parmesan into the crumb mix, and I’ll admit, it makes the goujons taste indulgent in the best way.

Another trick is using a wire rack over the tray. It lets heat circulate around each piece, keeping both sides crisp without flipping. If I’m short on time though, I skip it and just flip halfway. Either way, these goujons come out tasty and reliable every time.

6) Making Baked Chicken Goujons Ahead of Time

I often prep a tray of these goujons earlier in the day. I coat the chicken, place the pieces on parchment, and leave them covered in the fridge. That way, when dinnertime rolls around, I just bake them fresh. It saves stress and still gives me crispy results.

You can even freeze them before baking. Lay them out on a tray, freeze until solid, then store in a bag. They’re ready to bake straight from frozen. Add a few extra minutes to the cooking time and you’ve got a quick meal waiting in the freezer.

For packed lunches, I bake them in the morning and pack them cooled. They don’t stay as crisp, but they’re still tasty and filling with a little dip or sauce tucked into the lunchbox.

7) Storing Leftover Baked Chicken Goujons

Leftovers rarely survive in my house, but on the rare chance they do, I store them in an airtight container in the fridge. They keep well for about two days. Any longer and the coating loses its snap.

To bring them back, I reheat in the oven at 180C / 350F for ten minutes. That gets the crunch back better than a microwave, which makes them soft and sad. A quick toast in the air fryer also does wonders.

Sometimes I slice leftover goujons into strips and toss them on salads or into wraps. They make a quick lunch feel more like a real meal, without extra cooking.

8) Try these Main Course next!

9) Baked Chicken Goujons