Hemp Hearts & Panko Crumbed Chicken Goujons

Hemp Hearts & Panko Crumbed Chicken Goujons

Cook Time: 30 mins

Beautifully golden and perfectly crispy

Whether your serving these as finger food or for dinner, these hemp heart and panko crumbed chicken goujons are a crowd pleaser! The addition of our Premium NZ Grown Hemp Hearts, adds not only pazzazz but the additional benefits of Plant Based Protein, fibre and Omega 3, 6 & 9.


  • 1 ½ kg Chicken tenderloins
  • 1 ½ cups Flour
  • 3 Eggs
  • ¼ cup Milk
  • 2 cups Panko crumbs
  • 1 cup Hemp hearts
  • 2 tsp Paprika
  • 2 tsp Cumin
  • 2 tsp Curry powder
  • 1 l Oil for frying
  • Salt & pepper to taste


  1. Slice chicken tenderloins length ways in to about 3cm wide and about 10/12 cm long strips ready for crumbing, set aside,
  2. For crumbing, you will need 4 bowls
  3. 1st one for the flour, 2nd one for the egg wash (Crack eggs into a bowl add milk, paprika, cumin, curry powder salt & Pepper to taste) whisk together until combined. 3rd one for the Panko crumbs & Hemp Hearts. 4th one for the crumbed chicken all done.
  4. Roll the sliced chicken in to the flour and coat well shake off excess flour before you place the chicken strips into the egg wash.
  5. Add the floured chicken strips into the egg wash and coat well, remove any excess egg wash by allowing to drip for a few seconds before adding to the panko crumb and hemp mix.
  6. You will need to fill up a large frypan with cooking oil around ¾ full and have it on a med/high heat.
  7. Place your crumbed chicken strips gently into the hot oil. Cook them in batches, 6 - 8 pieces at one time . Allow to cook until golden brown, around 3 minutes on either side.
  8. Remove from the oil and place on paper towel to absorb any excess oil,
  9. Enjoy with a light mayo of your choice and/or a squeeze of lemon.

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