Oven Baked Chicken Goujons

Oven Baked Chicken Goujons


5 people made this

About this recipe: Tasty zingy and fun to make, these honey and mustard chicken goujons are oven baked for a healthier option. You can bake them with or without breadcrumbs (or anything similar).

midnitepie London, England, UK

Serves: 2 

  • 2 chicken breasts
  • small bowl of plain flour
  • 2 egg
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons mustard
  • 1/2 teaspoon chilli powder
  • 2 handfuls breadcrumbs or similar ingredient

Prep:15min  ›  Cook:35min  ›  Extra time:1hr  ›  Ready in:1hr50min 

  1. Buy already sliced chicken goujons or slice two chicken breasts, like your shredding them into pieces lengthways.
  2. Marinate the chicken with the soy sauce, honey, mustard and chilli powder, and leave in the fridge over night, or just just go straight ahead with the next step if you don't have time.
  3. Get a small bowl and put a load of flour in it, you can judge how much you need, if you run out add more! Mix in the breadcrumbs or add after dipping in flour. Add salt, pepper and any mixed herbs or spices you like.
  4. Then dip all your chicken goujons in the bowl of flour one by one, keeping plenty of the sauce on them and arrange them neatly to dry a bit.
  5. Turn the oven on to 200 C / Gas 6 and coat a baking tray with a very thin layer of oil. Wait until the oil has heated up, then take it out the oven and place the floured goijons on so none are overlapping. Put in the oven on the middle shelf, turning in the last 10 minutes. Wait 25-30 minutes and they are done!

Serving suggestion

Serve with a nice dipping sauce, and sprinkle with spring onions for decoration, and wedge of lemon the side... mmm

Other ideas

Can be made without chilli

Use for leftovers

Use for left overs in sandwiches.... if there is any leftovers.

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Reviews (3)


What do I do with the 2 X eggs ? - 26 May 2014


Very very tasty! Impressed at how nice they were! - 27 Oct 2011


i loved it, i ate it all to myself, and suprised myself with my cooking, haha - 27 Mar 2011

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