Chilli Chicken Goujons
340g/12oz boneless, skinless chicken thighs
50g/2oz/1 cup fresh white breadcrumbs
50g/2oz/½ cup plain (all-purpose) flour
1 tsp dried chilli flakes
grated zest of 1 lemon
1 medium (US large) egg, beaten
2 tbsp oil
For the dip
6 tbsp natural yogurt
6 tbsp light mayonnaise
¼ cucumber, seeded and diced
4 tbsp chopped fresh mint
a few drops of lemon juice
1 To make the dip, put the yogurt, mayonnaise, cucumber, mint and lemon juice in a bowl. Season with salt and pepper and mix well together. Cover and chill in the refrigerator until you are ready to serve.
2 Cut the chicken into strips. Put the breadcrumbs in a bowl with the flour, chilli flakes, lemon zest and salt. Mix well together.
3 Put the beaten egg on a plate and dip the chicken strips into it, then coat in the breadcrumb mixture.
4 Heat the oil in a frying pan over a medium heat. Fry the coated chicken, in batches, for 7–10 minutes until golden brown and cooked through.
5 Transfer them to a serving plate and serve with the dip.