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Homemade Oven baked chicken goujons with parmesan & lemon photo
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Oven baked chicken goujons with parmesan & lemon

Crispy oven-baked chicken strips coated in herby breadcrumbs and Parmesan for a lighter, family-friendly treat.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 4 skinless chicken breasts cut into strips
  • 1 cup buttermilk
  • 2 eggs
  • 2 cups breadcrumbs
  • 1/4 cup Parmesan cheese finely grated
  • herbs small bunch of parsley or oregano, or 1 tbsp thyme, finely chopped
  • salt and pepper to taste

Instructions

  • Preheat the oven to 200°C (180°C fan). Line a large baking sheet with baking paper or a silicone mat.
  • In a bowl, beat the eggs then whisk in the buttermilk until combined.
  • Place the breadcrumbs in a food processor with the herbs, a pinch of salt and pepper, and pulse until the herbs are finely chopped and evenly mixed; spread the crumb mixture on a flat dish. Stir in the grated Parmesan.
  • Dip each chicken strip into the buttermilk-egg mixture, allowing excess to drip off, then press and roll it in the breadcrumb mixture to coat completely. Transfer to the prepared baking sheet in a single layer.
  • Bake for 25–35 minutes, turning once if desired, until the goujons are golden and cooked through (internal temperature 75°C/165°F).
  • Serve hot with your preferred dipping sauce such as salsa verde mixed with mayonnaise.

Equipment

  • Oven
  • large baking sheet
  • baking or silicone paper
  • Mixing bowls
  • whisk or fork
  • food processor or knife
  • flat dish for crumbs
  • tongs or fork

Notes

  • If you prefer a crisper finish, briefly shallow-fry the cooked strips in a little sunflower oil.