Chicken goujons

Preheat the oven to 200°C/180°C fan/gas mark 6.
Carefully cut each chicken fillet into 4-5 strips.
Place the flour in a mixing bowl with a little salt and pepper.
Crack the eggs into another bowl and beat with a fork.
Mix the breadcrumbs and the Parmesan in another bowl.
Working one at a time, toss the chicken strips in the flour, then remove and shake off the excess flour.
Next, dip each chicken strip in the beaten egg. Remove from the egg and let any extra egg drip off.
Toss the strips in the breadcrumb mixture. Gently shake off any crumbs that don’t stick.
Put the goujons on a plate. Wash your hands thoroughly after handling the raw chicken.
Place a large baking tray in the preheated oven for two minutes. Ask an adult to remove it and drizzle the base of it with the oil.
Carefully place the goujons on the tray in a single layer. Bake in the oven for 15-20 minutes, turning them over halfway through. When they are golden brown and completely cooked, remove from the oven and serve immediately.

Per serving: 430kcals, 20.4g fat (5.4g saturated), 20.9g carbs, 1.4g sugars, 39.2g protein, 1.2g fibre, 0.418g sodium

For tips on how to bread meat without the mess, check out this guide

By easyFood