Whether you call them tendies, tenders, strips, or fingers, these Chicken Goujons are sure to satisfy your craving for flavor and fun!
I’ll admit, when I first heard the term goujons, I had to pull out the dictionary. I soon discovered that this word, at least in French cuisine, refers to the narrow-boned strip of fish, typically sole, that’s deep-fried. The word literally translates to English as “gudgeon,” which is the name of a freshwater fish. Now, the term has become synonymous with strips of meat, whether poultry or fish, and we’ve more commonly started calling these tenders or fingers.
It’s possible people call them fingers and strips because those words are in the more common English vernacular, or maybe it’s because goujons looks like it needs a fancy French twist on its pronunciation. Either way, now every time I think about chicken goujons, I connect them to chicken fingers, and that leads to thoughts of Doctor Who and the Doctor’s penchant for fish fingers and custard. But I digress.
Below, I provide a few tips and suggestions for alternatives to the usual chicken finger offering. This recipe already does that a bit with its flavor profile that combines the usual flour and breadcrumbs breading with Parmesan cheese, paprika for a little zing, and only a hint of oil to keep them crisp without making them greasy. I think you’re going to love these crispy strips of poultry and will want to make them again and again.
Are Chicken Goujons Healthy?
Technically, any time you batter something in flour and breadcrumbs, you can’t call it 100% healthy. But this recipe offers some distinctions from the freezer section fare. First off, baking your goujons instantly drops the saturated fat and cholesterol levels because they don’t require as much oil as deep-fried tenders. Additionally, chicken breast has lean protein to offer. Parmesan cheese, on the other hand, is calorie-dense, and, of course, those breadcrumbs and flour add some processed carbs. Altogether, though, these chicken goujons can be part of a healthy, balanced diet if you eat them with moderation.
If you need to make these goujons gluten-free, trade out the flour for one-to-one gluten-free flour, and swap the panko breadcrumbs for gluten-free breadcrumbs. If you need dairy-free, trade out the Parmesan cheese for cashew-based dairy-free cheese.
The Secret to Tender, Moist, Melt-in-Your-Mouth Chicken Goujons
True chicken goujons are made from breast meat, which can get a little dry when baked. The secret to perfect tenders every time is a little advanced prep work. Before I make a batch, I cut up the chicken into strips and then bathe those strips in a marinade for two to three hours. That marinade could be made from dairy or almond milk with a few spices like garlic and oregano, or it could be a salty brine. My husband also likes to marinate chicken in Italian dressing before battering and baking.
One of the best ways to tenderize chicken is to use buttermilk. If marinating in almond milk, make sure to introduce an acidic element, as this is what will tenderize the meat. For each cup of almond milk, whisk in one teaspoon of vinegar or lemon juice. The chicken can be marinated overnight and up to 24 hours.
How do I store leftovers?
Let the goujons cool completely, then place them in an airtight container. You can keep these tasty tenders in the fridge for up to 4 days or in the freezer for up to 4 months.
Serving Suggestions
When I serve up chicken goujons, I like to balance the meal out with some fruit and vegetables. A great pairing would be this zesty and vibrant Berry Salad. Orange-Glazed Carrots, Sautéed Broccolini, or Grilled Squash are also excellent pairings. Additionally, try a variety of dipping sauces like Garlic-Parmesan Sauce, Orange Chicken Sauce, Spicy Teriyaki Sauce, and Mumbo Sauce. Finally, for a refreshing touch, add a Mint Salad or serve with a glass of Cucumber-Mint Water. Want to end with something sweet? A Fruit Salad or this fun Tanghulu are all excellent choices.
Ingredients
- 2 eggs lightly whisked
- 2/3 cup all-purpose flour
- Salt and pepper to taste
- 2 3/4 cups panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 3/4 teaspoon paprika
- 3 large chicken breasts cut into strips
- Olive oil cooking spray
Instructions
- Preheat your oven to 400°F. Line a baking tray with parchment paper and lightly spray with olive oil.
- Prepare three shallow bowls: place the whisked eggs in one; mix the flour with salt and pepper in another; and combine the panko breadcrumbs, Parmesan, and paprika in the third.
- Pat the chicken strips dry. Dredge each piece in flour, dip it in the egg, and then coat it with the breadcrumb mixture. If you have extra breadcrumbs, you can double-coat some of the pieces to ensure they are fully covered. Place the strips on the baking tray, making sure they are spaced apart.
- Mist the coated chicken with olive oil cooking spray. Bake in the preheated oven for 15-20 minutes, or until golden brown and the internal temperature hits 165°F. If you prefer them extra crispy, broil the chicken pieces at the end of cooking until golden. Serve warm with your preferred dipping sauce.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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