Crispy strips of chicken breast, breadcrumbed and fried until crispy served with a herby togurt dip.
Cut the chicken into strips 1 cm wide and 6 cm long.
In three separate bowls, place the flour, eggs and breadcrumbs. Whisk the eggs to break up the yolks.
To breadcrumb the chicken, dip the pieces of chicken into the flour. Shake of any excess flour and then dip into the eggs. Finally dip into the breadcrumbs and then arrange on a tray.
Heat the sunflower oil in a deep fat fryer to 180c.
Add the goujons to the oil and fry until crisp and golden brown. 5-6 minutes. Transfer to a tray lined with kitchen paper to absorb any excess oil.
Serve immediately with a wedge of lemon and the yogurt dip.
Chop the parsley. Zest the lemon. Chop the gherkins into pieces and add to the yogurt. Add the capers, chopped parsley, lemon zest and season with salt and pepper to finish.
«Make sure the chicken breasts are cut into very thin strips to ensure they cook in the fryer.»