Equipment
Ingredients
Main
- 4 chicken breast, boneless, skinless, cut into strips
Coating
- 125 g breadcrumbs, fine
- 50 g flour
- 3 egg, beaten
- 3 g cayenne pepper
- 2 g salt
- 1 g black pepper
Fats
- 30 ml vegetable oil
Nutrition (per serving)
Method
Preheat the oven to 190°C (375°F).
Lightly coat two baking trays with a small amount of the vegetable oil.
Combine the breadcrumbs, cayenne pepper, salt, and black pepper in a shallow bowl.
Place the flour in a separate shallow bowl and the beaten eggs in a third shallow bowl.
Dredge each chicken strip in the flour, shaking off any excess.
Dip the floured chicken strips into the beaten egg to coat completely.
Press the chicken strips into the breadcrumb mixture until thoroughly coated.
Arrange the coated chicken goujons on the prepared baking trays.
Drizzle the remaining vegetable oil over the goujons and bake for 25 minutes at 190°C (375°F), turning them halfway through.
Serve the chicken goujons immediately with your choice of sauce.
Chef's Notes
- For extra crispy goujons, ensure the chicken strips are completely dry before flouring. Pat them thoroughly with paper towels.
- Don't overcrowd the baking trays. Leave space between the goujons to allow hot air to circulate, ensuring even crisping.
- Consider adding a pinch of garlic powder or onion powder to the breadcrumb mixture for an extra layer of flavor.
- If you prefer a deeper golden color, you can lightly mist the goujons with cooking spray before baking.
- For a gluten-free option, substitute regular flour with a gluten-free blend and use gluten-free breadcrumbs.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Freeze in a single layer before transferring to a bag.
Reheating: Reheat in an oven at 180°C (350°F) until crispy and the internal temperature reaches 74°C (165°F).
