Paleo Baked Chicken Goujons
Get ready to elevate your chicken game with these irresistible Paleo Baked Chicken Goujons, a guilt-free twist on a classic favorite that’s as delicious as it is wholesome. These tender, golden goujons are coated in a perfectly seasoned blend of almond flour and coconut flour, infused with smoky paprika, garlic powder, and onion powder for bold flavor. The recipe swaps traditional breadcrumbs for grain-free alternatives, making it ideal for paleo enthusiasts and gluten-free diets. A simple egg and coconut milk wash creates the ultimate crisp coating when baked to perfection in the oven, eliminating the need for deep frying and keeping things light and healthy. Ready in under an hour, these chicken goujons are perfect for busy weeknights or feeding a crowd. Serve them with your favorite paleo-friendly dipping sauce or pair them with a vibrant salad for a satisfying, nutritious meal the whole family will love! Keywords: Paleo Baked Chicken Goujons, healthy chicken recipes, grain-free chicken strips, paleo-friendly dinner ideas, gluten-free breaded chicken.
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Recipe Information
Ingredients
- 500 grams chicken breast, skinless and boneless
- 120 grams almond flour
- 30 grams coconut flour
- 2 large egg
- 60 ml coconut milk, unsweetened
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper, ground
- 1 as needed olive oil spray
Instructions
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
Slice the chicken breasts into thin strips, approximately 1 cm wide, to create the goujons.
In a shallow dish, combine the almond flour, coconut flour, garlic powder, smoked paprika, onion powder, sea salt, and black pepper. Mix thoroughly to ensure even distribution of the spices.
In a separate bowl, whisk together the eggs and coconut milk until well combined to create the egg wash.
Dip each chicken strip into the egg wash, ensuring it is completely coated.
Transfer the chicken strip to the almond flour mixture, pressing down slightly to ensure the coating adheres to the chicken. Repeat with all chicken strips.
Arrange the coated chicken goujons on the prepared baking tray. Lightly spray the tops with olive oil to help them crisp up in the oven.
Bake in the preheated oven for 22-25 minutes, turning halfway through, until golden brown and cooked through.
Remove from oven and let the goujons rest for a few minutes before serving. Serve with your favorite paleo-friendly dipping sauces or alongside a fresh salad.
Nutrition Facts
Calories |
1869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 2953 mg | 128% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 7.2 g | ||
| Protein | 200.5 g | 401% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 397 mg | 31% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1728 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
