Photo of Chicken goujons with radish & apple slaw by WW

Chicken goujons with radish & apple slaw

4 - 7
PersonalPoints™ per serving
Total Time
2 hr 35 min
20 min
15 min
Ditch frozen nuggets in favour of this healthier – and way more delicious – oven baked version. We’re convinced the results are well worth the extra prep time


Chicken breast, skinless, raw

4 medium


100 ml

Breadcrumbs, dried

85 g

Cayenne Pepper

½ teaspoon(s), level

Ground Cumin

1 teaspoons, level

Black pepper

¼ teaspoons

Olive Oil

1 tablespoons

Fat Free Natural Yogurt

80 g


½ zest(s) of 1, + wedges to serve

Lemon Juice, Fresh

2 teaspoons


100 g, finely sliced


1 medium, cut into matchsticks


100 g, red, shredded

Parsley, fresh

1 tablespoons, finely chopped


  1. Put the chicken in a mixing bowl, add the buttermilk and toss together. Chill for at least 2 hours or overnight.
  2. Preheat the oven to 220°C, fan 200°C, gas mark 7. Combine the breadcrumbs, cayenne, cumin and black pepper on a baking tray, then stir in the olive oil. One by one, shake the excess buttermilk from the chicken strips, coat in the spiced breadcrumbs and arrange on a large baking tray. Bake for 10 minutes or until crisp and golden, then turn and bake for another 3-4 minutes.
  3. Meanwhile, for the slaw combine the yogurt, lemon zest and juice in a large mixing bowl. Add the radishes, apple, red cabbage and parsley and toss together. Serve the goujons with the slaw and lemon wedges for squeezing over.


Swap the cayenne pepper for smoked paprika if you don’t like too much heat