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Paprika and Mustard Chicken Goujons

British oats make the perfect coating for these tasty chicken goujons that can be served for a family supper or as an easy dinner for friends.

Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 35 minutes
Serves 2

Paprika and Mustard Chicken Goujons


25g oats
50g fresh breadcrumbs
1 tsp English mustard powder
½ tsp smoked paprika
1 tbsp each chopped parsley and chives
2 chicken breasts, cut into thin strips (300g)
1 medium egg, beaten
2-3 tbsp rapeseed oil


1. Mix together the oats, breadcrumbs, mustard powder, paprika, herbs and seasoning.

2. Coat the chicken in the egg and then roll in the breadcrumb mixture until evenly coated.

3. Heat the oil in a large frying pan and fry the goujons in 2 batches for 2 minutes each side until golden and cooked throughout.

4. Serve with salad and garlic mayonnaise.

Cook's Tip

Try using wholemeal breadcrumbs for extra fibre. Try replacing the chicken with white fish such as cod or haddock.


LEAF Marque farm, Frogmary Green Farm in Somerset, rear 600,000 chickens each year to the highest animal welfare standards and also put considerable effort into caring for the countryside. For example they have planted 4,000 metres of new hedgerows, as well as thousands of trees.

Recipe kindly supplied by LEAF Marque
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