Preheat your oven to 200 degrees Celsius (or 180 degrees for fan ovens). A hot oven is crucial for achieving that golden finish, so don’t skip this step!
Line a large baking sheet with baking or silicone paper. This prevents sticking and makes cleanup a breeze, ensuring your lovely goujons come off easily.
In a bowl, beat the eggs and then add the buttermilk. Whisk them together thoroughly until fully combined. This mixture will act as the glue for your breadcrumbs.
In a food processor, whizz the parsley or oregano until finely chopped. Combine it with the breadcrumbs, salt, and pepper. Give it a quick pulse to ensure everything is well combined.
Spread your breadcrumb mix out on a large plate or dish. This will allow you to easily coat the chicken strips.
Take each piece of chicken goujon and dip it into the buttermilk mixture, ensuring it’s well coated. Shake off any excess liquid; you don’t want it too soggy!
Next, quickly coat the chicken in the breadcrumb mixture. Press down gently to ensure the crumbs stick well, then place them on the lined baking sheet.
Once all the goujons are on the sheet, pop them into the oven and bake for about 25 to 35 minutes. Look for them to become golden brown and crisp. You might want to turn them halfway through for an even cook.
After they’re done, take them out and let them rest for a few minutes. This allows the juices to settle and keeps them juicy!
Serve with your favorite dipping sauce, such as salsa verde mixed with mayonnaise, and enjoy every crispy bite!
