Spelt Crispy Chicken Goujons

These goujons use spelt flour for the dredge and wholegrain spelt breadcrumbs for the coating. The result is a crunch that holds its texture in the oven, not just the fryer.

Spelt has a slightly nutty flavour that works well with chicken. It coats evenly and browns at a similar rate to regular breadcrumbs, so the technique stays familiar.

The strips bake at high heat on a wire rack. Lifting them off the tray lets hot air circulate underneath, which keeps the base crisp rather than soft.

This is a good recipe for batch cooking. The coated, uncooked goujons freeze well and go straight from freezer to oven without thawing.

Why You'll Love This Recipe

Spelt crumb gives a firmer, nuttier crunch than standard breadcrumbs
Oven-baked on a rack, no deep fryer needed
Freeze raw and bake straight from frozen
High-protein and made with wholegrain spelt flour

Spelt breadcrumb coated chicken strips on a wire rack over a baking tray ready to go in the oven

Ingredient Notes

Chicken breast: Cut against the grain into strips about 2 cm wide for even cooking. Thigh meat works too and stays slightly juicier, though it has more fat.
Wholegrain spelt breadcrumbs: Make your own by blitzing day-old spelt bread in a food processor. Shop-bought spelt breadcrumbs work fine but may be finer in texture, giving a denser crust.
Spelt flour: White spelt flour gives a lighter coating; wholegrain spelt flour adds more fibre and a slightly earthier colour. Both work in this recipe.
Eggs: Two whole eggs whisked with a splash of milk create a binder that helps the spelt crumbs grip the chicken. For dairy-free, replace milk with water.
Garlic powder and smoked paprika: These two seasonings go directly into the breadcrumb mix. Swap smoked paprika for sweet paprika if you prefer a milder flavour.
Olive oil spray: A light spray over the coated goujons helps the spelt crumbs brown evenly in the oven. Neutral oil like sunflower works just as well.

Golden spelt chicken goujons served in parchment-lined bowl with honey mustard dip on an oak table

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Cooking Method: Oven

Cuisine: British

Courses: Main Course

Difficulty: Easy

Cooking Temp: 200 C

Servings: 4

Estimated Cost: 2.80

Calories: 370

Best Season: all_year_round

Dietary: Contains egg, Contains gluten (spelt), Contains meat, Dairy-free option available, High Protein

Description

Spelt flour and wholegrain spelt breadcrumbs give these goujons a firmer, nuttier crust than standard white-flour versions. The coating stays crisp through baking without any deep frying.

Ingredients

Chicken

600 g chicken breast fillets (sliced into strips about 2 cm wide)
1 tsp fine sea salt
0.5 tsp black pepper (freshly ground)

Coating

80 g white or wholegrain spelt flour (for dredging)
2 large eggs (whisked)
2 tbsp whole milk (or water for dairy-free)
120 g wholegrain spelt breadcrumbs (from day-old spelt bread, blitzed coarsely)
1 tsp smoked paprika
1 tsp garlic powder
0.5 tsp fine sea salt (for the breadcrumb mix)
to spray olive oil spray (or brush with 1 tbsp neutral oil)

Instructions

Prepare

1
Heat the oven to 200 C / 390 F. Set a wire rack over a rimmed baking sheet and place it in the oven while it heats.
2
Pat the chicken strips dry with paper towels. Season lightly with salt and black pepper on both sides.
3
Set up three shallow bowls: spelt flour in the first, whisked eggs and milk in the second, and spelt breadcrumbs mixed with smoked paprika, garlic powder, and salt in the third.

Coat

4
Working one strip at a time, dredge in spelt flour and shake off any excess.
5
Dip the flour-coated strip into the egg wash, letting the excess drip off.
6
Press the strip firmly into the spelt breadcrumb mix, turning and pressing on both sides until fully coated. Place on a clean plate while you coat the rest.

Bake

7
Remove the hot baking sheet from the oven. Arrange the coated goujons on the wire rack in a single layer, leaving a small gap between each one.
8
Spray or brush the tops lightly with olive oil.
9
Bake for 20 to 25 minutes, turning once halfway through, until the spelt crust is deep golden brown and the internal temperature reads 75 C / 165 F on an instant-read thermometer.
10
Rest the goujons on the rack for 2 minutes before serving so the crust firms up.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 370kcal

% Daily Value *
Total Fat 9g14%
Saturated Fat 2g10%
Cholesterol 155mg52%
Sodium 580mg25%
Potassium 520mg15%
Total Carbohydrate 32g11%
Dietary Fiber 3g12%
Sugars 1g
Protein 38g76%

Vitamin A 420 IU
Calcium 55 mg
Iron 3 mg
Vitamin D 12 IU
Vitamin E 1.5 mg
Vitamin K 3 mcg
Thiamin 0.3 mg
Riboflavin 0.2 mg
Niacin 14 mg
Vitamin B6 0.9 mg
Folate 28 mcg
Vitamin B12 0.4 mcg
Phosphorus 360 mg
Magnesium 42 mg
Zinc 1.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Pat chicken strips completely dry before coating for the crumbs to adhere properly.
Do not skip the wire rack - direct tray contact steams the base and softens the spelt crust.
Freeze raw coated goujons in a single layer before bagging to prevent them sticking together.
Season the spelt flour dredge, the egg wash, and the breadcrumbs - not just one layer.
Rest cooked goujons on the rack for 2 minutes before serving so the crust firms up.

Keywords: spelt crispy chicken goujons, spelt breadcrumb chicken, oven baked chicken goujons spelt, wholegrain chicken strips, spelt flour chicken recipe

Equipment

wire rack
rimmed baking sheet
instant-read thermometer
3 shallow mixing bowls
food processor (for breadcrumbs)
tongs

Tips

Pat chicken strips dry with paper towels before dredging so the spelt flour sticks cleanly.
Use one hand for dry ingredients and one for wet to stop the coating clumping on your fingers.
Place coated goujons on a wire rack set over a baking sheet, not directly on the tray.
Spray the top of each goujon lightly with oil just before baking for an even golden finish.
Check internal temperature reaches 75 C / 165 F using an instant-read thermometer, not just colour.

Variations

Add 2 tbsp finely grated Parmesan to the spelt breadcrumb mix for a sharper, saltier crust.
Use spelt panko-style coarse breadcrumbs instead of regular for a thicker, shaggy crunch.
Mix 1 tsp cayenne into the spelt flour dredge for goujons with a steady background heat.

Storage and Reheating

Store cooked goujons in an airtight container in the fridge for up to 3 days. Keep them on a single layer or separated by paper to stop the crust going soft.

To reheat, place on a wire rack in an oven at 200 C / 390 F for 8 to 10 minutes. A microwave softens the spelt crumb coating, so the oven is the better option.

To freeze raw coated goujons, lay them flat on a lined tray until solid, then transfer to a freezer bag. Bake from frozen at 200 C / 390 F for 25 to 28 minutes, turning once halfway through.

Serving Suggestions

Serve with a simple yoghurt and lemon dip or a garlic mayo on the side. The nutty spelt crust pairs well with something acidic to cut through the richness.

For a light dinner, plate the goujons alongside a crisp green salad dressed with cider vinegar and a little olive oil. A wedge of lemon on the side keeps the plate balanced.

For a casual gathering, serve them in a shallow bowl lined with paper, with small pots of dipping sauces. They hold their crunch well for about 15 minutes out of the oven.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-crispy-chicken-goujons/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!