Ingredients: (Serves 6-8 as an appetizer)

4 chicken breast fillets, cut into strips

1 cup corn flakes

1 tsp dried chilli flakes

½ tsp cayenne pepper

1 tsp cumin

1 tsp salt

½ tsp paprika

Pinch of granulated garlic

1 egg, beaten

Splash of milk

Plain flour

Honey Mustard Dipping Sauce:

¼ cup mayonnaise

1½ tsp mustard

2 tsp honey

Pinch of paprika

Apricot Dipping Sauce:

2 tbsp mustard

1 tbsp apricot jam

2 tbsp honey

Method:

1. Make the two dipping sauces by mixing the ingredients in a bowl.

2. Put the corn flakes into a small plastic bag and crush them with a rolling pin.

3. Prepare the coating by combining the corn flake crumbs, chilli flakes, cayenne pepper, cumin, salt, paprika and garlic in a medium bowl.

4. Mix the egg with a splash of milk in one bowl and put some plain flour in another bowl.

5. Coat each chicken strip in flour, then dip in the egg mixture and finally coat with seasoned corn flake crumbs.

6. Fry the chicken strips in a deep fat fryer for 4-5 mins until golden and serve with the dipping sauces on the side.