These baked chicken goujons deliver a satisfying crunch without deep-frying. A clever almond-Parmesan coating creates a golden, savory crust around tender chicken. This low-carb version is simple to make and perfect for a quick, comforting meal.
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Why You’ll Love This Chicken Goujons
- Seriously Crispy: Golden crunch without deep-frying.
- Quick & Simple: Ready in under 30 minutes.
- Wildly Versatile: Great as a main, snack, or appetizer.
- Packed with Flavor: Savory almond-Parmesan crust.
Ingredients & Tools
- 500 g chicken breast
- 100 g finely ground almond flour
- 60 g grated Parmesan cheese
- 1 large egg
- 2 tbsp olive oil or avocado oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/4 tsp black pepper, freshly ground
- 1/2 tsp sea salt
Tools: A sharp knife, two shallow bowls, a baking sheet, parchment paper
Notes: Use fine almond flour (not coarse meal) for a crisp coating. Freshly grated Parmesan from a block gives the best flavor and melt.
Nutrition (per serving)
| Calories: | 310 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 4 g |
| Fiber: | 2 g |
Serves: 3 | Prep Time: 10 minutes | Cook Time: 15-18 minutes | Total Time: 25-28 minutes
Before You Start: Tips & Ingredient Notes
- Chicken Thickness is Everything. Try to slice your chicken into strips of even thickness. This isn’t just for looks—it ensures every single goujon cooks at the same rate, so you don’t end up with some pieces overcooked and others underdone.
- The Power of Dry Chicken. This might be the most important tip: pat your chicken strips completely dry with a paper towel before you start the coating process. Any surface moisture will steam the coating instead of letting it get crisp, and we want maximum crunch.
- Don’t Skip the Seasoning in the Coating. Season your almond flour and Parmesan mixture generously. The chicken itself is fairly plain, so the crust is where all the flavor lives. Taste a tiny pinch of the dry mix—it should be savory and well-seasoned.
- Your Oven is Your Friend, But Get it Hot. A properly pre-heated oven is non-negotiable. If the oven isn’t hot enough, the goujons will steam and become soggy rather than achieving that beautiful, golden-brown sear we’re after.
How to Make Chicken Goujons
Step 1: First, get your station ready. Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper. Drizzle the oil onto the paper and pop the tray into the oven for a few minutes to get hot—this is our secret for a super crispy bottom. Meanwhile, slice your chicken breasts into strips about 2 cm thick. The key is uniformity, so they all finish cooking together.
Step 2: Now, set up your classic breading station, but with a low-carb twist. In one shallow bowl, beat the single egg until it’s smooth and uniform. In a second bowl, whisk together the almond flour, grated Parmesan, garlic powder, smoked paprika, onion powder, salt, and pepper. You’ll notice the mix will smell amazing already—that’s the promise of good things to come.
Step 3: Time to coat! Take one dry chicken strip and dredge it thoroughly in the egg, letting any excess drip off. Then, press it firmly into the almond-Parmesan mixture, making sure every nook and cranny is coated. Don’t just roll it—really press it in to get a good, thick layer of that flavorful crust to adhere. Place the coated strip on a clean plate and repeat with all the remaining chicken.
Step 4: Carefully take the hot baking sheet out of the oven—those oven mitts are essential! Arrange your goujons in a single layer on the hot, oiled tray. You should hear a gentle sizzle as they touch the pan—that’s the sound of crispiness beginning. Make sure they aren’t touching so the hot air can circulate around each one.
Step 5: Bake for 8 minutes, then the real magic happens. Open the oven and, using tongs, carefully flip each goujon over. You’ll see they’ve started to turn a lovely golden color on the bottom. This flip is crucial for even browning and crunch on all sides. Return them to the oven for another 7-10 minutes.
Step 6: Keep a close eye during the final few minutes. They are done when the coating is a deep, golden brown and the chicken is cooked through. The best way to check is to cut into one of the larger pieces—the juices should run clear, and the meat should be white, not pink. Let them rest on the tray for a couple of minutes before serving; this helps the crust set and makes them even crispier.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze fully cooked goujons in a single layer, then transfer to a bag for up to 3 months.
- Reviving: Reheat in a hot oven or air fryer until crispy and warm.
Serving Suggestions
Complementary Dishes
- A Big, Zesty Green Salad — The fresh, crisp lettuce and a sharp vinaigrette cut through the richness of the goujons beautifully, creating a perfectly balanced plate.
- Garlicky Parmesan Green Beans — Sautéed green beans with a bit of garlic and a sprinkle of Parmesan echo the flavors in the goujons and add a lovely green vegetable component.
- Cauliflower Mash — For a truly comforting, low-carb take on a classic, creamy and buttery cauliflower mash makes the ultimate bed for these crispy chicken strips.
Drinks
- A Crisp, Dry White Wine — A Sauvignon Blanc or Pinot Grigio has the acidity to cleanse the palate between bites of the savory, rich chicken.
- Sparkling Water with Lemon — Sometimes simple is best. The bubbles and citrus are incredibly refreshing and won’t compete with the meal’s flavors.
- Iced Herbal Tea — A chilled, unsweetened peppermint or lemon ginger tea offers a light, aromatic sip that complements the meal without any added sugar.
Something Sweet
- A Few Fresh Berries — A small bowl of raspberries or strawberries provides a natural, slightly tart sweetness that feels like a perfect, light finish.
- Dark Chocolate Square — Just one or two squares of high-cocoa dark chocolate delivers a rich, bittersweet end to the meal that satisfies any lingering cravings.
- Whipped Coconut Cream with Vanilla — A small dollop of lightly sweetened coconut cream feels decadent but keeps things firmly in the low-carb lane.
Top Mistakes to Avoid
- Overcrowding the Baking Sheet. If the goujons are too close together, they’ll steam each other instead of roasting. You need space for the hot air to circulate and create an all-over crisp. I’ve messed this up before too, and it leads to a sad, soft coating.
- Not Preheating the Baking Sheet. Skipping the step of heating the oiled tray in the oven is a missed opportunity for instant crunch. A cold start means the coating can absorb oil and become greasy rather than sealing and crisping up immediately.
- Using Thawed Frozen Chicken Without Drying. Frozen chicken often releases a lot of water as it thaws. If you don’t pat it bone-dry, you’re introducing steam into the equation, which is the arch-nemesis of a crispy crust.
- Forgetting to Flip Halfway. Baking is a more gentle heat than frying, so you need to help the process along. Flipping ensures the top and bottom get evenly browned and crispy. Otherwise, you might end up with one perfectly golden side and one pale, softer side.
Expert Tips
- Tip: For an extra flavor boost, add a teaspoon of dried Italian herbs or a pinch of cayenne pepper to your almond flour mixture. It’s a simple way to customize the goujons to your taste—spicy, herby, you name it.
- Tip: If you have a wire rack that fits your baking sheet, use it! Placing the goujons on the rack allows heat to circulate underneath as well, preventing any potential sogginess on the bottom and giving you an all-around perfect crunch.
- Tip: Let the coated goujons sit for 5-10 minutes before baking. This allows the coating to hydrate and set a little, which helps it adhere better during cooking and reduces the chance of it falling off.
- Tip: Double the batch and freeze some for later. After baking, let them cool completely, then freeze in a single layer on a tray before transferring to a bag. Reheat straight from frozen in a hot oven for a quick and easy meal.
FAQs
Can I use chicken thighs instead of breast?
Absolutely, you can! Chicken thighs will give you an even more juicy and flavorful result because of their higher fat content. Just be sure to trim off any excess skin and fat, and try to cut them into similarly sized strips. You might find they need an extra minute or two in the oven to cook through completely, so always check for doneness.
My coating isn’t sticking to the chicken. What did I do wrong?
This usually happens if the chicken is too wet or if you don’t let the excess egg drip off. The egg acts as the glue, but if there’s too much of it, it can create a slippery layer that the dry coating slides right off. Make sure your chicken is patted dry, give it a good dip in the egg, then let the excess drain back into the bowl before moving to the dry mix.
Can I make these ahead of time?
You can prep them ahead, but for the best texture, I recommend baking them fresh. You can coat the raw chicken strips and keep them covered in the fridge for a few hours before you need to bake them. For longer storage, it’s better to fully cook and then freeze them, as described in the expert tips.
What’s the best dip for these goujons?
Oh, the possibilities! A classic sugar-free mayonnaise is always a winner, or try mixing mayo with a bit of mustard and herbs for a quick remoulade. A creamy, blue cheese dressing works wonderfully, or for a bit of heat, a low-carb sriracha mayo. Honestly, they’re so good they hardly need a dip, but it’s fun to have options.
Why did my goujons come out soft instead of crispy?
The most common culprit is moisture, either from the chicken not being dried properly or from overcrowding the pan causing steam. Another possibility is an oven that wasn’t hot enough—an oven thermometer can be a game-changer to ensure your appliance is reaching the right temperature. Finally, not using a preheated tray can also lead to a less crispy result.
Chicken Goujons
Make crispy baked Chicken Goujons with a savory almond-Parmesan crust in under 30 minutes. This easy, low-carb recipe is perfect for weeknights. Get the recipe now!
Ingredients
For the Ingredients
-
500 g chicken breast
-
100 g finely ground almond flour
-
60 g grated Parmesan cheese
-
1 large egg
-
2 tbsp olive oil or avocado oil
-
1 tsp garlic powder
-
1 tsp smoked paprika
-
0.5 tsp onion powder
-
0.25 tsp black pepper (freshly ground)
-
0.5 tsp sea salt
Instructions
-
First, get your station ready. Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper. Drizzle the oil onto the paper and pop the tray into the oven for a few minutes to get hot—this is our secret for a super crispy bottom. Meanwhile, slice your chicken breasts into strips about 2 cm thick. The key is uniformity, so they all finish cooking together.01
-
Now, set up your classic breading station, but with a low-carb twist. In one shallow bowl, beat the single egg until it's smooth and uniform. In a second bowl, whisk together the almond flour, grated Parmesan, garlic powder, smoked paprika, onion powder, salt, and pepper. You’ll notice the mix will smell amazing already—that’s the promise of good things to come.02
-
Time to coat! Take one dry chicken strip and dredge it thoroughly in the egg, letting any excess drip off. Then, press it firmly into the almond-Parmesan mixture, making sure every nook and cranny is coated. Don't just roll it—really press it in to get a good, thick layer of that flavorful crust to adhere. Place the coated strip on a clean plate and repeat with all the remaining chicken.03
-
Carefully take the hot baking sheet out of the oven—those oven mitts are essential! Arrange your goujons in a single layer on the hot, oiled tray. You should hear a gentle sizzle as they touch the pan—that’s the sound of crispiness beginning. Make sure they aren't touching so the hot air can circulate around each one.04
-
Bake for 8 minutes, then the real magic happens. Open the oven and, using tongs, carefully flip each goujon over. You’ll see they’ve started to turn a lovely golden color on the bottom. This flip is crucial for even browning and crunch on all sides. Return them to the oven for another 7-10 minutes.05
-
Keep a close eye during the final few minutes. They are done when the coating is a deep, golden brown and the chicken is cooked through. The best way to check is to cut into one of the larger pieces—the juices should run clear, and the meat should be white, not pink. Let them rest on the tray for a couple of minutes before serving; this helps the crust set and makes them even crispier.06
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