
Nigel Slater’s recipe for paprika and mustard chicken goujons
Spicy fried chicken in crumbs with a piquant creamy dressing 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…