Crispy Chicken Goujons

"These make a terrific light lunch or dinner, or can be served cold for a picnic. They'd also be nice as finger food for a party. So versatile, and you won't believe how easy they are to make! I've adapted this recipe from one by Jamie Oliver. I serve mine drizzled with Ranch Dressing, made using Mirj's Homemade Ranch Dressing Recipe #60078. Jamie serves his with yoghurt and lemon juice. They would also be terrific served with sour cream and sweet chilli sauce. Use your imagination!"
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  • Slice chicken breasts lengthways into long strips about 4"or 5" (10cm-13cm) long and 1/2-3/4" (1-1 1/2 cm) wide.
  • This is easier if you cut your chicken when it's still partly frozen.
  • Don't worry if you end up with some smaller bits of chicken, these will work just as well.
  • Place breadcrumbs into a food processor together with the garlic powder, celery seeds, paprika, fennel, salt, pepper and lemon zest and process until the breadcrumbs are nice and fine.
  • Place the breadcrumbs into a large zip-lock bag together with the fully defrosted chicken strips.
  • Shake until the strips are well coated with the breadcrumbs.
  • Arrange breaded strips in a single layer on a large plate and refrigerate for at least 20 minutes.
  • Preheat your oven to 190C (375F).
  • Lightly oil a baking dish or tray with the olive oil (I line mine with silicone paper first to make cleaning up easier).
  • Place chicken in a single layer into the baking dish.
  • Bake for 15-20 minutes until golden brown.
  • Serve warm or cold, drizzled generously with the dressing of your choice.

Questions & Replies

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  1. I made these for my DD school lunches. They were delicious fresh. I also didn't have celery seeds so used celery salt instead of normal salt. I used the smoked paprika. I used frozen chicken cut into strips and found the breadcrumbs coated the chicken easily. I froze 6 of these to test. I did have to reheat them under the grill to get them crispy. DD said they were still crisp when they cooled to room temperature at lunch time. Great recipe Kookaburra.
  2. These are really good ... the instructions were clearly written and very specific. Even though I am famous for overcooking chicken breast, these came out moist and tender! My only complaint is that they weren't very "crispy" ... I couldn't get very much of the coating to stick so it was really just a light dusting of crumbs. I served with Honey Mustard <a href="/68596">Houston's Honey Mustard</a> as a dipping sauce.
  3. I made this per the recipe except used something called Celery Salt as I didn't have an celery seeds. The chicken turned out surprising well. I thought it might have been dry but they were great, especially served with yoghurt. They went into the kids' school lunch so they were good cold as well. My only concern was it tasted a bit artificial which I suspect was due to the celery salt. If I can ever find celery seeds I'll give it a rating.
  4. Kooka both my daughters scoffed this (and so did their father)! I've been looking for a chicken nugget recipe that didn't turn out dry or was too spicey and now I have found it - thanks to Kooka. Really easy to make, all you do is throw the bread plus spices into a food processor, put the processed mix into a bag, add chicken, cook and your done. Quick, easy and pleased everyone. Thanks for sharing.


<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>
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