Oven Baked Chicken Goujons by Taming Twins

Ingredients

• 600g (1.3lb) Chicken breast, skinless and boneless (approx. 4 breasts)
• 50g (2oz) Plain flour
• 1 tsp Paprika
• 2 Medium free-range eggs, beaten
• 100g (3.5oz) Panko breadcrumbs
• as needed Oil, for greasing baking sheet
• to taste Sea salt
• to taste Freshly ground black pepper

Instructions

1. Preheat your oven to 200°C (400°F) fan, 220°C (425°F) static, or Gas Mark 7. Lightly oil a large baking sheet or line it with baking parchment for easy cleanup.
2. Slice the chicken breasts against the grain into uniform finger-shaped strips, approximately 2-3 cm (about 1 inch) wide, ensuring even cooking.
3. Prepare your dredging station: In a shallow bowl or dish, combine the plain flour, paprika, sea salt, and freshly ground black pepper. In a second shallow bowl, whisk the beaten eggs. In a third shallow bowl, spread out the breadcrumbs.
4. Dip each chicken strip first into the seasoned flour, ensuring it's fully coated, then shake off any excess. Next, dip it into the beaten egg, allowing any extra to drip off. Finally, press the chicken into the breadcrumbs, coating all sides thoroughly. Alternatively, for a quicker method, place the chicken strips and flour into a large lidded container and shake to coat, then add the egg and shake, and finally add the breadcrumbs and shake until fully coated.
5. Arrange the coated chicken goujons in a single layer on the prepared greased baking sheet, ensuring they are not overcrowded to allow for even crisping. If necessary, use two baking sheets.
6. Bake for 20-23 minutes. Check for doneness at 15 minutes, especially if your chicken pieces are smaller. The goujons are ready when they are golden brown, crispy on the outside, and cooked through, with no pink remaining in the center (internal temperature should reach 74°C/165°F).
7. Once baked, serve the golden and crispy chicken goujons immediately with your favorite dipping sauces and side dishes.