Delicious kid-friendly chicken goujons made with a crunchy oat coating
If there’s one thing I know my kids will eat it’s chicken nuggets so I’m always on the look out for new ways of making them from scratch when I have the time.
I’ve been thinking about experimenting with an oat coating for a while so decided to try them out and make these tasty Oat Crusted Chicken Goujons.
The ingredients are simple; some chicken mini fillets to make the goujons and for the coating I used oats mixed with paprika, garlic and oregano. Then flour and an egg to help the coating stick.
How To Make Oaty Chicken Goujons:
The first step is to make the oat coating by blitzing the oats in a food processor with the paprika, garlic and oregano.
This will make the oats finer and easier to stick. The spices and herbs will add flavour and give the goujons a nice colour.
I also add the oil now so that it gets evenly dispersed amongst all the oats and it will save us having to individually drizzle it on the top of every goujon before cooking.
Next, set up an assembly line with the flour in one bowl, the beaten egg in a second bowl and the oat coating in a third bowl.
Take each chicken mini fillet, coat it in flour, dip in the egg and the sprinkle the oat mixture all over.
Then place on a line baking tray.
Bake in the oven at 200c for 20-25 minutes.
And that’s it, super delicious and kid-friendly chicken goujons! A word of warning though, these do have an oaty taste to them. I love oats so that’s not a problem but if you’re not a fan of oats usually then these probably won’t be for you!
Storing & Freezing:
These goujons are best eaten straight away although they can be kept in the fridge for 48 hours and reheated.
If you want to freeze, it’s best to freeze before cooking. Place the assembled but uncooked goujons in a single layer on a plate or tray and freeze for a few hours. Then transfer to freezer bags or containers.
Freeze for a maximum of 3 months. To cook bake directly from frozen and add 7-10 extra minutes to the cooking time.
Gluten Free – These goujons are easy to make gluten free by using certified gluten free oats and flour.
Egg Free – If you don’t want to use egg then a little milk will work fine instead to help the oats bind to the goujons.
Flavour – You can totally experiment with the herbs and spices you use in the coating. Add a little cumin for a deeper earthy taste or a dash of chilli powder for some heat!
Nuggets – If you’d rather make nuggets than goujons that’s totally fine. Use diced chicken breast and cook for less time.
If you try my recipe please do leave a comment below and share your pictures with me on on Instagram. I always love to see your creations!Print
Delicious kid-friendly chicken goujins made with a crunchy oat coating
- 400g chicken mini fillets
- 150g oats (porridge oats or rolled oats)
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp garlic granules
- salt and pepper
- 2 tbsp oil
- 40g plain flour
- 1 egg
- Preheat the oven to 200c and line a baking tray with parchment paper.
- Add the oats, paprika, oregano and garlic powder to a food processor and blitz until the oats have been broken down to a more fine consistency.
- Add the oil and blitz again. You can also add a little salt and pepper if you like.
- Transfer this mixture into a bowl.
- In another bowl add the flour.
- And crack the egg into a third bowl and whisk with a fork.
- Take one chicken mini fillet, dip in the flour, coat in the egg and then sprinkle the oat mixture all over until evenly coated.
- Repeat with all the mini fillets and the bake in the oven for 20-25 minutes.
- Serve immediately
These goujons are best eaten straight away although they can kept in the fridge for up to 48 hours and reheated.
If you want to freeze, its best to freeze them before cooking. Place the assembled but uncooked goujons on a plate or tray in a single layer and freeze for a couple of hours. Transfer to freezer bags or containers. Keep in the freezer for a max of 3 months. Cook directly from frozen adding an extra 7-10 minutes to the cooking time. Ensure they are fully cooked and piping hot in the centre before serving.
If you liked this recipe you may also enjoy: