Cornflake chicken goujons with sweetcorn dip
Crunchy baked chicken strips in a cornflake crumb with a creamy sweetcorn dip, no frying and no egg.
- Time40 min
- LevelEasy
- Costabout £1.14 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Line a large tray with baking paper.
- 2
Crush the cornflakes in a bag with a rolling pin until they look like coarse crumbs. Tip onto a plate and mix in the paprika, garlic granules and olive oil.
- 3
Put the 150 g yoghurt in a bowl and stir in a pinch of salt. Coat each chicken strip in yoghurt, then press into the cornflakes.
- 4
Lay the goujons on the tray with space between them. Bake for 18 to 20 minutes, turning once, until golden and the chicken is white all the way through.
19 min - 5
Blitz half the sweetcorn with the 3 tbsp yoghurt and lemon juice until rough. Stir in the rest of the sweetcorn and season.
- 6
Serve the hot goujons with the cool dip.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.