You know those childhood cravings that never quite leave you? Chicken goujons are one of mine. Except now, as a grown-up (with bills and back pain), I still want them — just maybe a little more grown up too. That’s where these beauties come in. Crispy baked strips of juicy chicken, coated in golden pitta crumbs, with a herby marinade that actually tastes like something. And then there’s the dip — creamy avocado blitzed with basil and yoghurt, with just enough chipotle Tabasco to make it interesting.
The first time I made this, I didn’t expect it to be such a hit. But my family inhaled it, I felt like an actual kitchen wizard, and it’s now on regular rotation — especially for picky eaters, weekend lunches, or those “I need real food but also I’m too tired to try” moods.
Why You’ll Love It
- Crispy outside, tender inside – Proper golden crumb, zero frying mess.
- All-in-one meal – Chicken, salad, dip, bread… sorted.
- Sneaky healthy – Wholemeal pittas and baked not fried.
- Avocado dip is chef’s kiss – Creamy, fresh, and a little spicy.
- Great for kids AND adults – Let everyone build their own plate.
- Perfect for prep ahead – Marinate the chicken the night before and just bake.
Ingredients
- 6 wholemeal pittas
- 4 x 120g free-range skinless chicken breasts
- 1 bunch fresh basil (30g)
- 1 large free-range egg
- 2 garlic cloves
- 20g Parmesan cheese
- 1 lemon
- 4 heaped tbsp Greek yoghurt
- 1 ripe avocado
- Chipotle Tabasco sauce, to taste
- Extra virgin olive oil
- 2 little gem lettuces
- 320g cherry tomatoes
How to Make It
Blitz your crumbs:
Preheat your oven to 200°C / 400°F / Gas 6. Tear 2 of the pittas into chunks and whizz them in a blender or food processor until fine. Tip the crumbs into a shallow tray — you’ll be dunking the chicken in here later.
Prep the marinade:
Slice the chicken into thin 1cm strips (think grown-up chicken fingers). In the blender, throw in half the basil, the egg, garlic, Parmesan, lemon zest and juice, a pinch of salt and pepper. Blitz until smooth and pour it over the chicken. Give it a good toss to coat. Massage it in if you’re feeling extra loving.
Coat and bake:
One by one, dip the marinated chicken into the tray of crumbs and coat evenly. Lay the pieces on a lined baking tray. Bake for 15–18 minutes, flipping halfway, until golden and cooked through. (Sneak a bite when no one’s looking — chef’s privilege.)
Make the dreamy green dip:
Rinse your blender and chuck in the remaining basil, Greek yoghurt, and peeled, stoned avocado. Blitz until silky smooth. Add salt and pepper to taste, and a few dashes of chipotle Tabasco. It should be creamy, herby, and just a little fiery.
Sort your sides:
Toast the remaining pittas until warm and just crisping at the edges. Pull apart the little gem lettuces and halve your cherry tomatoes.
Plate and serve:
Spoon some dip onto each plate. Drizzle with olive oil and a couple extra drops of Tabasco if you like heat. Pile up the goujons, lettuce, tomatoes, and toasted pittas. Pick a few basil leaves over the top if you’re feeling fancy. Dig in. Hands encouraged.
Common Mistakes and How to Dodge Them
Why are my crumbs falling off?
Your chicken was probably too wet or didn’t get a good toss in the marinade. Try patting it a bit dry before coating next time.
Goujons dry in the middle?
Overcooked! Stick to 15–18 minutes max in a hot oven and don’t cut the strips too thin.
Dip too thick?
Add a splash of lemon juice or a tiny bit of water to loosen it. Avocados vary — some need more help.
My blender hates basil stems…
Fair. Just use the leaves for the dip if yours isn’t up for the challenge.
Storage and Reheating
- Fridge: Store goujons in an airtight container for up to 3 days.
- Freezer: Yes, freeze once coated but before baking for best texture.
- Reheat: Oven at 180°C for 10 mins — keeps them crispy. Avoid the microwave if you like crunch.
- Dip: Best fresh, but lasts a day in the fridge with cling film pressed directly on top to stop browning.
Frequently Asked Questions
Can I make this gluten-free?
Yep! Use GF pittas or breadcrumbs. Everything else is naturally GF.
Do I have to use a blender?
It helps, but you can mash the dip by hand and use shop-bought breadcrumbs if you’re in a rush.
What can I use instead of basil?
Fresh mint or parsley both work, or a mix. Just keep it herby and green.
Is this kid-friendly?
Big yes. Skip the hot sauce if needed. Kids love building their own little wraps.
Nutrition Facts (Per Serving):
- Calories: ~480
- Fat: 20g
- Carbs: 38g
- Protein: 36g
- Sodium: 470mg
- Sugar: 5g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Curry Recipe
- Jamie Oliver Chicken Curry With Coconut Milk
- Jamie Oliver Chicken Stew
Jamie Oliver Chicken Goujons
Description
Crispy oven-baked chicken strips with a zingy basil-avocado dip, fresh veg, and warm pittas — a fun, fresh twist on a childhood classic.
Ingredients
Instructions
- Preheat oven to 200°C. Blitz 2 pittas into crumbs.
- Slice chicken into strips. Blend egg, garlic, basil, Parmesan, lemon, salt & pepper.
- Pour over chicken and toss to coat.
- Dip chicken in crumbs and place on tray. Bake 15–18 mins, flipping halfway.
- Blend remaining basil, yoghurt, avocado, lemon, and Tabasco into dip.
- Toast pittas, prep lettuce & tomatoes. Serve with goujons and dip.
Notes
- Marinate chicken overnight for deeper flavour.
- Don’t skip flipping halfway — it helps even browning.
- Adjust chipotle to your heat preference.
- Use ripe avocado — too firm and your dip won’t blend smooth.