Servings: 4 · Prep Time: 10 mins · Cooking Time: 5 mins
Total Time: 15 mins

Dinner | Lunch | Snacks

If you have a roast chicken during the week, then this is one of the most simple and quick ways to use up your leftover chicken. Adding some spice, salt and some crunch, in the form of ground up seeds, you can create your own very healthy fast food! A crispy outer shell with the succulent chicken. It will be one of your favourite, low carb recipes in no time. Best enjoyed straight from the oven, these can be made for lunch, dinner or as a snack. They are really versatile and when you have made them once, you will want to make them again and again, with your own twist. Best served with our delicious garlic bread and a homemade salad, or some veggie chips and a delicious guacamole.



  • chicken (400g, strips)
  • ground seeds (100g)
  • smoked paprika (1 tbsp)
  • garlic powder (1 tsp)
  • sea salt (pinch)
  • ground cumin (1/4 tsp)
  • cayenne powder (2 pinches)
  • egg (1 large)


Remove any leftover chicken from the carcass and pop on to a plate. Size wise, we aim for goujon sized strips. If you would rather have nuggets, then this is fine too. Same method, same cooking time.
If you are working with chicken breast (uncooked chicken), then you will follow the same method but increase the cooking time by about 10 minutes.
In to a wide bowl, place 100g ground seeds, garlic powder, smoked paprika, cumin and cayenne. Mix together well.
In to a separate bowl crack an egg and give it a whisk.
Now, carefully get a strip of chicken at a time, dip it in the egg and then roll it in the dry mix. Pop on to a clean plate or board.
Once you have coated all your chicken, turn your oven on to 180C to warm up.
In to a pan over medium-high heat, add 3 tbsp oil (I like to use olive oil).
Once it is sizzling, add in the chicken goujons. You can batch fry them, or do one or two at a time. Let one side cook before turning over and doing the other side. The sides will be golden and firm. Do not over cook or burn.
Place in to a baking dish and then pop in the oven for 4-5 minutes until golden all over and serve straight away. (If you are doing this with raw chicken you will want to bake for approximately 8 minutes, but do check as this might be longer or shorter depending on the thickness of your chicken. Always cut one in half to check).