Herb-Crusted Chicken with Cajun Chips, Salad and Yoghurt Mayo

Steps

1. oven to 230°C. Line two oven trays with baking paper.
2. Toss all Cajun chips ingredients with a drizzle of olive oil on first tray and season with salt and pepper. Roast for 20–25 minutes or until golden brown. Turn once during cooking.
3. Pat chicken dry with paper towels and dice 3cm x 6cm. Place seasoned flour in a clean, dry, plastic bag or bowl; beat egg with milk in a dish; place breadcrumbs in a second plastic bag or bowl. Coat chicken pieces first in flour, then egg/milk mixture, then crumbs, shaking off excess as you go.
4. Heat 1 tablespoon of oil in a nonstick, fry-pan on low-medium heat. Fry chicken, in batches, for 2–3 minutes each side, until golden. Wipe out pan between batches, adding more oil as needed. Place on second tray and bake for 4–5 minutes, or until cooked through.
5. While chicken is cooking, prepare the salad. Finely shred lettuce; slice tomato and cucumber. Toss together in a bowl.
6. In a bowl, combine all yoghurt mayo ingredients. Season with salt and pepper.
7. Divide Cajun chips and salad between plates. Serve herb-crusted chicken on the side with a dollop of yoghurt mayo. Squeeze over lemon juice just before serving (if desired).