Crispy Chicken Strips

Serves 4

• 600g/1lb 6oz skinless chicken breasts
• 75g/3oz plain flour
• 2 tsp English mustard powder
• 50g/2oz Cheddar cheese – finely grated
• 5 tbsp milk
• oil for frying
• 6 tbsp mayonnaise
• 1 tsp freshly ground black pepper
• salt and black pepper
• 4 crusty bread rolls, mixed salad leaves and halved cherry tomatoes to serve

Slice the chicken lengthways into 2cm/3/4in wide strips.

Mix together the flour, mustard and cheese in a shallow dish, season well. Pour the milk in another shallow dish. Dip the chicken strips into the milk, then into the flour mixture, turning to coat evenly.

Place the coated chicken strips on a plate. Heat half the oil in a large frying pan, cook the chicken strips in batches for 6-8 mins, turning occasionally and adding more oil as necessary, until golden and crisp. Drain on kitchen paper and keep warm until all the strips are cooked.

Mix together the mayonnaise and pepper. Toast the bread rolls.

Serve the chicken on the toasted rolls with salad leaves and cherry tomatoes. Spoon over the mayonnaise.

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