4bonelessskinless chicken breasts, sliced into long strips
1cupflour seasoned with salt and pepper
for the honey mustard dipping sauce
1cupgood quality mayonnaise
juice of ½ lemon
salt & pepper to taste
To make the chicken strips, place the seasoned flour, egg and corn flake crumbs in separate bowls. Add the paprika, oregano, salt and pepper to the corn flake crumbs and mix well.
Coat the chicken strips first in the flour, then in egg and then in the corn flake crumbs. For an extra thick coating, you could repeat the egg and corn flake steps but you might need more of both egg and corn flakes.
When all the chicken is coated, heat enough oil to fry them in a deep frying pan/skillet.
Fry the chicken until golden brown on both sides and cooked through.
Remove from the oil and allow to drain on a piece of kitchen paper.
To make the honey mustard dipping sauce, combine all the ingredients and mix well.
Serve the hot chicken strips with the honey-mustard dipping sauce.