Crispy Chicken Goujons

23rd April

These are finger-licking amazing! 


  • 800g Butternut Squash 
  • Calorie controlled cooking spray
  • 2 teaspoons Paprika
  • 125g Porridge Oats
  • 1/4 teaspoon cayenne pepper
  • 2 Eggs
  • 3 tablespoons of plain white flour
  • 4 medium skinless chicken breasts
  • 4 tablespoons reduced fat mayonnaise
  • 1/2 teaspoon Dijon Mustard
  • 1 medium lime
  • Juice of 1/2 a lime


  1. Pre-heat the oven to 200C / fan-assisted 180C / gas mark 6
  2. Peel the Butternut Squash and cut into finger sized pieces and place on a wide baking tray. Mist with low calorie cooking spray and sprinkle over half of the Paprika. Season and toss to coat and then bake for 4-45 minutes, turning half way through, until cooked and golden
  3. Meanwhile line a large baking sheet with baking paper. Put the oats, remaining Paprika and cayenne pepper into a mini food processor. Add some salt and pepper and then blend to a chunky crumb and tip into a shallow bowl
  4. Add the eggs to another bowl and beat together
  5. Add the flour into a third bowl with seasoning
  6. Cut the chicken breasts into strips and then coat with the flour, dip into the beaten egg and then roll in the oat crumb mixture to coat. Add the coated chicken strips to the baking tray lined with paper and cook for 15-18 minutes until the chicken is cooked through and golden
  7. Mix the mayonnaise, mustard and lime juice in a small bowl
  8. Serve the chicken goujons with lime mayonnaise, chips and lime wedges