Chicken Goujons

4 Boned & Skinned Chicken Breasts
175g Breadcrumbs
1 Tsp Ground Coriander

2 Tsp Ground Paprika
½ Tsp Ground Cumin

 3 Tbsp Plain Flour

2 Eggs, Beaten

Oil for deep frying

Salt & Pepper
Lemon Slices to Garnish

Sprigs of Fresh Coriander, to garnish

For the Dip

300ml Greek Yoghurt

2 Tbsp Lemon Juice

4 Tbsp Chopped Fresh Coriander
4 Tbsp Chopped Fresh Parsley


Serves 8

1. Divide the chicken breasts into two natural fillets, place them between two sheets of clear film and using a rolling pin, flatten each one to a thickness of 1cm.
   
   
   
2. Cut the chicken into diagonal 2.5cm strips.
   
   
   
3. Mix the breadcrumbs with the spices and seasoning into a bowl.
   
   
   
4. In a second bowl toss the chicken pieces in the flour.
   
   
   
5. Place your beaten eggs onto a plate and dip the goujons into egg and then coat in the breadcrumbs.
   
   
   
6. Place all of the ingredients for the dip into a bowl and mix well, cover and chill until required.
   
   
   
7. Heat the oil in a heavy-based pan, it will be ready when a piece of bread tossed into the oil sizzles on the surface.
   
   
   
8. Fry the chicken goujons in batches until golden and crisp.
   
   
   
9. Drain on kitchen paper and keep warm in the oven until all the chicken has been fried.
   
   
   
10. Garnish with lemon slices and sprigs of fresh coriander and the yoghurt dip.