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  • 2 chicken breasts

  • 2 slices of bread (I recommend using the ends of a loaf because they are nice and thick)

  • 1 egg

  • 2 tablespoons of plain flour

  • 2 tablespoons lemon juice

  • 1 teaspoon paprika

  • Salt and Pepper for taste


  • Preheat the oven to 180C

  • Line a baking tray with baking paper (Note: Usually I don’t like to use baking paper because it doesn’t always stay in place and you just throw it away after, which isn’t very considerate to the environment, but for chicken goujons it’s best to use it just this once)

  • Tear the bread into small pieces and place in blender until breadcrumbs are produced

  • Mix breadcrumbs in a bowl and add in salt, pepper, and paprika

  • Beat the egg in a separate bowl and place your flour on a plate (Note: It needs to be big enough to dip your chicken strips in)

  • Cut your chicken into strips

  • Dip the chicken into the flour, then the egg and then the breadcrumbs (Note: A good way to do this is to have one hand to dip the chicken in the flour and the other to dip the chicken in the egg and the breadcrumbs)

  • Finally, drizzle a little oil over your goujons (sunflower or vegetable or olive oil)  and bake in the oven for about 30 minutes, turning when halfway through. They should be done when they are a golden- brown colour.

  • Enjoy!

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