Herby Chicken Goujons©


  • 28.2oz-800g chicken breast (cut into strips)
  • 1 teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon onion granules
  • Salt & pepper
  • ½ teaspoon minced garlic
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ¼ teaspoon marjoram leaves
  • ½ teaspoon cayenne pepper
  • 2 large eggs (free-range)
  • 3.5oz-100g plain flour
  • 3.5oz-100g breadcrumbs
  • Spray oil


  1. Pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven and lightly oil the roaster
  2. In a medium sized mixing bowl, add the breadcrumbs, parsley, oregano, salt, pepper, onion granules, garlic, rosemary, thyme, marjoram and cayenne pepper. Give everything a good stir and set to one side
  3. In a separate bowl, add the 2 eggs and whisk together. Set next to the breadcrumb bowl. In a third bowl, add the flour
  4. Take a strip of chicken, coat it fully in the flour and tap off any excess. Follow by dunking into the egg mix until totally covered and finally, coat evenly in the breadcrumb mix. This is your goujon. Place onto the roaster and continue the process until all the chicken strips have been turned into goujons
  5. Spray the goujons with oil lightly, pop into the pre-heated oven and cook for 30 minutes until golden brown and crunchy. There is no need to turn the goujons when cooking on a Vulcan Roaster
  6. Serve whilst hot

Image Gallery