Crispy Oven Baked Chicken Goujons Easily

Crispy Oven Baked Chicken Goujons Easily

Crispy and tender oven-baked chicken kebabs. They taste and look fried, but have a fraction of the calories to effort, yet taste and crunch great. Of course all ingredients come from the article below to learn more how to cook Baked Chicken Goujons by Crispy Oven Easily.

What are chicken goujons?

Goujons are thinly fried strips of meat or fish. Goujons are usually made from chicken strips that are breaded before frying, giving them a crispy texture and golden brown.

The exact origin of this chicken dish is difficult to pin down, but it is popular in many countries. Chicken goujons are also known as chicken tenders, chicken strips and chicken fingers. I usually call them chicken strips until I realized they are also called goujons! I’m sure there are many more names for this delicious food.

Who Invented Chicken Goujon and When?

Goujon, chicken tenders, chicken fingers, chicken strips or chicken nuggets – the question of who made the first goujon is difficult to answer, depending on whether you think all of these chicken nuggets are the same or different. The Puritan Backroom restaurant in Manchester, New Hampshire, USA, claims to have invented “chicken fingers” in 1974, but a decade ago, Anchor Bar in Buffalo, New York, is credited with inventing Buffalo Wings – of course the fingers are in the wings, right? Robert Baker is credited with inventing the “chicken stick” while studying at Cornell University in the 1950s, but his work was not patented. Baker founded the Institute of Food Science and Marketing at the university in 1970 and has been acclaimed for more than forty food innovations, including turkey, cold cuts and poultry. Hence, he is known as the “Thomas Edison of Poultry”. Others are attributed to Frank Perdue. Perdue Farms was America’s first well-known chicken brand. In 1971, Frank became the face of the company’s first major advertising campaign, with the slogan “It takes a tough guy to be a tender chicken,” but are tender chickens the same as tender chickens?

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One could agree that the 1970s was a time when chicken skewers, tenderizers, etc. became more popular.

While McDonald’s definitely didn’t invent chicken kebabs, they did patent “chicken McNuggets” and sold them at various McDonald’s locations in the 1980s.

If you’re interested in Goujon’s early history, read what we learned on the New Hampshire History Blog and decide for yourself who gets the honor!

What part of the chicken do goujons come from?

Chicken goujons are strips of white meat made from the animal’s small pectoral muscles, located just below the brisket on either side of the sternum. So chicken goujon is breast, and if it’s a chicken goujon from the Coosters, it’s 100% chicken breast. There are no leftovers in our chicken strips!


The ingredient list for these chicken goujons is short and simple. Because family friendly and simple cooking is our focus.


300 g boneless skinless chicken breast

2 eggs beaten

190g flour

200g breadcrumbs

2 tablespoons vegetable oil or olive oil

Honey Mustard Sauce

1 teaspoon Dijon

1 tablespoon honey

Add water until desired consistency

Crispy Oven Baked Chicken Goujons
Crispy Oven Baked Chicken Goujons


Preheat oven to 180°C and line a baking sheet with parchment paper.

Start by cutting your chicken into goujon sized fingers. Or you can simply buy chicken breast from Aldi and save cutting time. Either way, you’ll need a goujon-sized chicken.

Prepare chicken and 3 separate bowls. Measure flour, breadcrumbs and eggs into a bowl. Beat the eggs with some salt and pepper. Add some salt and pepper to the breadcrumbs and flour. Their goal is to season every layer, not just at the end.

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Follow the breading instructions below, and once the whole chicken is coated in breadcrumbs, brush with oil and place on a parchment-lined baking sheet. Place in the preheated oven and bake for about 15 minutes, until the center of the chicken reaches 70°C.

For the Sauce. Put all ingredients in a small bowl and stir until combined.

>>> More reference: Cook the Perfect Steak

My secret to making clean goujons

It’s easy to get your hands dirty when breading chicken nuggets with breadcrumbs. You’ll need to dredge each piece in the flour, then the egg, then the crumbs; you can easily coat your own fingers too! But here’s a messy way to avoid clutter and sticky fingers:

Yes, this is the only way that works for me. I tried tossing the chicken into the dry with one hand and the wet with the other. But after a while, I shuffled and ended up with sticky hands.

Through the above article from, you can learn more about how things work. If you have any questions, please leave a comment and we will try to get back to you as soon as we can.