Nigel Slater’s recipe for paprika and mustard chicken goujons

To make the accompanying dip, mix together 150g of mayonnaise with 175g of thick kefir or yoghurt. Stir in a good squeeze from half a lemon and some salt and pepper. Set aside, or chill until needed.

In a mixing bowl, stir together 3 heaped tbsp of dijon mustard with 2 tsp of mild smoked paprika and a little salt. Grate in 1 clove of garlic.

Cut 2 large chicken breasts (about 500g) into finger-thick slices. Put them into the mustard and paprika seasoning and toss them well to lightly cover the meat with the seasoning.

Spread 150g of panko or other crisp breadcrumbs in a shallow dish, then press the seasoned chicken pieces into the breadcrumbs, making sure that they adhere to the meat well on all sides.

Warm enough groundnut or vegetable oil to come 1cm up the sides of a sauteuse or frying pan, then carefully lay the chicken pieces into the oil and leave to fry until golden on all sides, turning once. Serve hot, with the accompanying dip, an extra sprinkling of paprika and a wedge of lime for squeezing over. Serves 2. Ready in 45 minutes

The temperature of the oil is quite crucial. It needs to be hot enough that the crumbs turn golden brown quite quickly, but also allows enough for the chicken to cook through. Tweak the heat under the pan accordingly, turning the goujons over with kitchen tongs as necessary.

To take the spicing up a notch, you could stir 1 tbsp of chilli paste, such as gochujang, into the mayonnaise and yoghurt dip.

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