Prep time 8 minutes   I   Cook time 15-18 minutes   I   Serves 2

1 large chicken breast, cut into 4 strips
100g flour
1 tbsp Cajun spice
120ml yoghurt
1/2 tsp salt
½ lemon
150ml ground nut oil or other non tasting oil like corn oil for deep fat frying
1 brioche bap, toasted

For the Slaw
¼ red onion, sliced
¼ white cabbage, thinly sliced
1 carrot, cut into thin batons
1 tbsp pickled jalepenos
60ml mayo
1 tsp Cajun spice

Mix slaw ingredients together and set aside. Whisk flour, Cajun spice and salt in a bowl. Pour yoghurt and a squeeze of lemon in another bowl. Dip strips of chicken in flour mixture, shake off any excess, then dip in yoghurt. Repeat.

Heat oil in deep saucepan for deep fat frying to 180C. Fry chicken till golden brown and cooked through, around 6 to 8 minutes. Place on a wire rack and season with salt.

Serve in a toasted brioche bun with slaw on top.