Chicken Goujons

Ingredients

• 24 (approximately 950 g; 2 lb)mini chicken fillets
• 3eggs, lightly beaten
• 130 g (1 cup)plain flour
• A few turnssalt and pepper, to season the flour
• 150 g (3 cups)panko breadcrumbs
• 75 g (½ cup)cornflakes
• 1 tspgarlic salt or table salt
• 1 tspsweet paprika or Cajun seasoning
• 2 tbspolive oil
• As neededcooking spray
• 4 tbspmayonnaise
• 1 tbspketchup
• 2 tspyellow mustard
• A little, optionalpickle brine

Instructions

1. 1

   Prepare the tray

   Heat the oven to 200°C (400°F). Line a large baking tray with baking parchment or a silicone mat, then mist it with cooking spray.

2. 2

   Mix the coating

   Blitz the cornflakes in a mini chopper until they are about the size of the panko, without reducing them to dust. Combine them in a large shallow bowl with the panko, garlic salt and paprika, then stir in the olive oil.

3. 3

   Set up bowls

   Put the beaten eggs in a second bowl and the flour in a third.

4. 4

   Coat the chicken

   Use a fork to coat each chicken fillet in flour and shake off the excess. Dip it in the egg, then coat it in the breadcrumb mixture.

5. 5

   Arrange the goujons

   Set the coated chicken on the prepared tray, spacing out the pieces. Repeat with the remaining chicken, cooking in batches if needed.

6. 6

   Bake until cooked

   Bake for 15–17 minutes, until the chicken is cooked through. If checking with an instant-read thermometer, the centre should reach 75°C (167°F).

7. 7

   Air fry instead

   Alternatively, preheat the air fryer for 5 minutes at 200°C (400°F). Mist the basket with cooking spray, add 4–5 strips and mist the chicken with spray. Air fry for 7–8 minutes, then repeat with the remaining goujons.

8. 8

   Make the dip

   Mix the mayonnaise, ketchup, mustard and optional pickle brine in a bowl. Serve the dip with the goujons.

What are chicken goujons?

Chicken goujons are strips of chicken coated in breadcrumbs and cooked until crisp. The name is familiar in British pubs and casual cooking, where they are often served as finger food with a dip.

This version combines panko with crushed cornflakes for a coarse, crunchy coating, and offers both oven and air-fryer methods. A simple mustard, ketchup and mayonnaise dip rounds out the plate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 50g protein, 56g carbs, 18g fat.

The chicken provides most of the protein, while the flour, panko and cornflakes supply much of the carbohydrate. Olive oil, mayonnaise and the coating contribute fat; serve the goujons with vegetables or salad to balance the plate.

Why use panko and cornflakes?

Panko: These airy breadcrumbs help give the coating a crisp, craggy texture. Stirring in the olive oil helps distribute it through the crumb mixture.

Cornflakes: Blitz them only until they resemble the panko. Keeping some texture gives the coating a varied crunch rather than a fine, powdery finish.

Set up a tidy coating station

Flour: Season it with salt and pepper, and shake off any excess after coating each piece. A thin layer helps the egg adhere.

Egg and crumbs: Dip the floured chicken in beaten egg, then press it into the crumb mixture. Keeping one hand for the flour and egg and the other for the crumbs can help avoid sticky fingers.

Space the pieces out

Tray spacing: Arrange the goujons in a single layer with room between them. If the tray is crowded, cook in batches so the coating can brown rather than steam.

Air-fryer batches: Cook 4–5 strips at a time as directed, leaving space around them in the basket. Mist the chicken with cooking spray before cooking for a more even finish.

Check for doneness

Timing: Oven baking takes 15–17 minutes, while the air-fryer method takes 7–8 minutes per batch after preheating. Exact cooking time can vary with the size of the fillets and the appliance.

Temperature: If in doubt, check the thickest part with an instant-read thermometer; it should reach 75°C. The coating should look golden and the chicken should be cooked through.

Serve with a dip and sides

Dip: Stir together the mayonnaise, ketchup and mustard, adding a little pickle brine if you want a tangier sauce. Serve it alongside the goujons so the coating stays crisp until you eat.

On the plate: Pair them with a green salad, peas or another vegetable, and add potatoes or bread if you would like a more substantial meal.

Recipe notes & tips

• Use a shallow bowl for the crumb mixture so each fillet is easy to coat.
• Blitz the cornflakes briefly and stop before they become powder.
• Shake excess flour from each piece before dipping it in the egg.
• Keep the coated goujons in a single layer while they cook.
• Use an instant-read thermometer if you are unsure whether the chicken is cooked through.
• Cook air-fryer batches in groups of 4–5 strips as specified.

Variations

• Change the seasoning: Use Cajun seasoning instead of sweet paprika.
• Use table salt: Swap it for garlic salt if that is what you have.
• Add pickle brine: Stir a little into the dip for a tangier flavour.
• Choose your cooking method: Bake the goujons or use the air-fryer method.
• Serve as a meal: Pair with peas or salad and potatoes.

Common mistakes to avoid

• Crushing the cornflakes too finely: Stop when they resemble the panko so the coating keeps some texture.
• Leaving excess flour on the chicken: Shake it off so the egg and crumbs coat more evenly.
• Skipping the spacing: Arrange the strips in a single layer and cook in batches if necessary.
• Filling the air-fryer basket: Stick to 4–5 strips at a time so there is room around them.
• Guessing when the chicken is done: Check the thickest part for 75°C if you are unsure.

How to store

Refrigerate cooled leftovers in a covered container and eat within 2 days. Reheat in an oven or air fryer until piping hot; the coating may soften in a microwave.

Frequently asked questions