I live on my own and for the most part I find cooking for one really uninspiring. I will spend my days dreaming up and preparing delicious meals for my blog, but when it comes to supper time and feeding myself, I often could not be bothered. Supper for me is often just a functional meal. One where I know I need to give my body some quality nutrition, and I generally try and eat fairly simply. I sometimes feel like I’ve cooked a skinless chicken breast in every conceivable way and it regularly makes an appearance on my plate. Maybe because it’s fairly easy to cook a chicken breast, it can be flattened and quickly pan fried with peri peri and lemon, and served with a green salad, its is one of my favourite quick meals. Or maybe its because lean white meat is generally healthier, either way, you need to add a few things to make it more ineresting.

I love crunchy pieces of chicken with loads of flavour but really hate the mess and grease associated with deep frying. I wanted to make a crispy oven version of fried chicken. I also love Parmesan cheese and fresh herbs added to crumbs like with a classic chicken Parmesan, so these goujons are the result. You could leave it out, its totally optional.

When it comes to bread crumbs I keep a permanent stash in a ziploc bag in my freezer. Whenever I have any leftover half loaves of good artisan bread, I whizz them in my food processor to make crumbs. I particularly like sourdough bread crumbs, but often its a mixed bag.

Any kind of crumbed chicken, whether fried or oven-baked requires a good spritz of fresh lemon juice and some sauce to take the dry edge off. I made an easy dipping sauce with my leftover salsa verde mixed into some store-bought low fat mayonnaise. Obviously it is awesome to make your own mayo, especially since its so easy, but I was in a hurry and I live on my own.

oven baked crumbed chicken goujons with parmesan and lemon

oven baked crumbed chicken goujons with parmesan and lemon


  • 4 skinless chicken breasts, cut into strips
  • 1 cup buttermilk
  • 2 eggs
  • 2 cups of breadcrumbs
  • 1/4 cup finely grated Parmesan cheese
  • small bunch of parsley or oregano (or 1T thyme)
  • Salt and pepper


  1. Pre heat the oven to 200 C / 180C fan
  2. Line a large baking sheet with baking or silicone paper.
  3. Beat the eggs and then add the buttermilk. Whisk to thoroughly mix.
  4. Whizz the herbs in a food processor until fairly finely chopped. Add the breadcrumbs salt and pepper and precess briefly until well combined. Spread out on a flattish dish.
  5. Dip the chicken goujons into the buttermilk mixture, shake off any excess, and then quickly coat in the crumbs and place on the lined baking sheet.
  6. bake for 25 - 35 minutes until golden brown.
  7. Serve with salsa verde sauce mixed with mayonnaise, or any other dipping sauce of your choose.


I look forward to connecting with you again in the future.

Visit my Drizzle and Dip Facebook page to get updates of all my posts.

I can also be found enthusiastically pinning beautiful food images on Pinterest, and snapping pics of my life in Cape Town and what I eat on Instagram


  1. These look delicious! Your photography is stunning, I mean it literally takes my breath away!

  2. I you’re on the Tim Noakes plan what could be used instead of breadcrumbs or flour?!

  3. Sam

    Hi Nerina – chopped almonds perhaps?

  4. Your blog is beautiful. So glad to have discovered it. Stunning clicks, beautiful writeups and amazing recipes.

  5. Yum yum yum!!! Been scouring for easy healthy dinners and this is perfect!

  6. Would you have any recommendations on substituting something else for the buttermilk? Perhaps I could go without and simply use an egg instead.

  7. Sam

    HI Courtney, I really like buttermilk with chicken – it is lighter than egg – but give egg a go. Perhaps add a splash of milk to that.

Leave a Reply