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Crispy, crunchy chicken strips with honey mustard dip

Being a tactile person at heart, eating food with my fingers is pure luxury for me. I have a favourite surf-and-turf restaurant I frequent with the family and I regularly order their crispy chicken tenders for a starter. The piquant honey mustard dip has me getting right on in there with a spoon and eating up every last morsel.

Time from start to finish: 25 minutes

Serves: 4

Equipment: Baking tray, 2 wide, shallow bowls, small bowl

Vegetable oil (or spray oil)

2 medium eggs

100g dried natural breadcrumbs (or polenta)

1 tsp English mustard powder

2 stalks of fresh flat leaf parsley or thyme (optional)

4 medium skinless, boneless chicken breasts

Honey mustard dip

100ml mayonnaise

3 tbsp wholegrain mustard

2 squidges of honey

2 limes

Salt and freshly ground black pepper

+ Preheat the oven to 200°C, (fan 180°C), 400°F, Gas Mark 6. Lightly grease a baking tray with oil and set aside. I like to do this quickly with a spray oil.

+ Crack the eggs into a wide, shallow bowl and beat lightly to bring together. Tip the breadcrumbs (or polenta) and mustard powder into another wide, shallow bowl. Pick the leaves from the parsley or thyme then finely chop them before tossing through the breadcrumbs with some salt and pepper.

+ Cut each chicken breast lengthways into three strips. Dip each piece into the egg, shaking off the excess, and then into the breadcrumbs to coat evenly. Arrange on the baking tray as you go. I tend to get in a sticky mess with this as the egg on my hands becomes coated with breadcrumbs, but the end result is so worth it.

+ Bake in the oven for around 12 minutes, turning each piece of chicken over halfway through.

+ Meanwhile, to make the dip, put the mayonnaise into a small bowl with the wholegrain mustard and honey and stir to combine. Season to taste with salt and pepper.

+ Cut the limes into quarters and add the juice of one piece to the dip, squeeze by squeeze, tasting as you go until you are happy. The lime lifts the dip’s flavours a little and gives a nice balance. Spoon the dip into a small serving bowl and place in the centre of a large plate.

+ Remove the chicken from the oven. When cooked, it should be piping hot in the centre and crispy and golden brown on the outside.

+ Arrange the chicken around the dip on the plate and serve with the remaining lime wedges.