Crispy Oven Baked Chicken

Crispy oven baked chicken goujons are perfect for a quick dinner that still feels special. They are simple enough for a weeknight yet crispy and flavorful enough to impress kids and adults alike without the mess of frying.

I remember tossing these together when I wanted something crispy and comforting but did not want to turn on the fryer. They became a go to for movie night snacks and easy dinners.

Ingredients

• Chicken breast cut into strips: gives you juicy, tender bites, fresh pieces are best
• Breadcrumbs: create the crispy coating. Panko gives a lighter crunch but regular breadcrumbs also work. Look for fresh breadcrumbs for maximum crispness
• Plain flour: helps the coating stick; sift to keep it light
• Eggs: bind the breadcrumbs and flour to the chicken, use large for even coverage
• Paprika: adds a gentle smoky flavor that lifts the whole dish
• Salt and pepper: season everything perfectly; adjust to taste
• Olive oil drizzle: adds moisture and helps with browning in the oven
• Optionally grated Parmesan cheese: in the breadcrumbs adds a savory depth and helps browning

Instructions

Build The Coating:

In a bowl combine the plain flour, paprika, salt, and pepper. Mix until they are evenly blended which ensures the coating has balanced seasoning in every bite

Prepare Dipping Bowls:

In a second bowl beat the eggs thoroughly ensuring they are smooth and even so the coating sticks well. In a third bowl place the breadcrumbs. If using Parmesan stir it in now for the cheese to blend throughout

Cut And Coat The Chicken Strips:

Cut chicken breasts into finger-width strips for even cooking. Dip each strip first into the flour mixture making sure all sides are covered. Shake off excess to avoid clumping

Then dip the floured chicken into the beaten egg until fully coated helping the breadcrumbs stick

Finally roll the chicken strips in the breadcrumb mixture pressing lightly so the coating adheres evenly and will stay crisp after baking

Arrange And Drizzle On The Tray:

Line a baking tray with parchment paper to prevent sticking. Place the breaded chicken strips spaced out so they cook evenly. Drizzle a little olive oil on top or use a spray for an even light coating that promotes golden crispness

Bake Until Golden And Cooked Through:

Preheat your oven to 200 degrees Celsius. Bake the chicken goujons for about 20 minutes or until golden brown and cooked through when cut into the thickest part no pink should remain

Optional Air Fryer Method:

Preheat the air fryer to 180 degrees Celsius. Place a single layer of coated chicken strips in the basket without overlapping. Air fry for 12 minutes until golden and crunchy no need to flip

I love adding Parmesan in with the breadcrumbs it gives the coating an extra nutty flavor and a beautiful golden color. This recipe always brings back memories of casual family dinners where everyone dug in happily with ketchup and homemade dips.

Storage Tips

Store leftovers in an airtight container in the fridge for up to two days. To keep them crispy reheat in the oven or air fryer rather than the microwave

Ingredient Swaps

Try crushed cornflakes instead of breadcrumbs for a different crunch texture Use smoked paprika for a deeper smoky flavor Swap chicken breast for tender chicken thigh strips for juicier meat but adjust cooking time slightly

Serving Ideas

Serve with homemade garlic aioli or honey mustard sauce for dipping Add a side salad or roasted veggies to balance the meal Turn leftovers into wraps or salads with fresh greens

This crispy oven baked chicken goujons recipe is both simple and delicious and perfect for a quick weekday meal or snack.

Frequently Asked Recipe Questions

→ How do I get the chicken extra crispy?

Make sure the chicken strips are well coated in flour, eggs, and breadcrumbs. Drizzling olive oil before baking helps crispness. Using panko breadcrumbs also adds crunch.

→ Can I add cheese to the coating?

Yes, mixing grated Parmesan with the breadcrumbs adds a savory depth and helps create a golden crust.

→ What temperature is best for baking chicken goujons?

Bake at 200°C (390°F) to ensure the coating crisps up while the chicken cooks through evenly.

→ Is air frying a good alternative to baking?

Absolutely. Air frying at 180°C (350°F) for about 12 minutes yields crispy, golden strips without the need to flip them.

→ How can I keep the chicken juicy inside?

Cut finger-width strips and avoid overbaking. The coating seals in moisture during cooking, preserving tenderness.