These crisp chicken strips are best served warm, dunked in creamy mayonnaise. Substitute the sesame seeds with one of the following: 1 tsp curry powder or 1 tsp smoked paprika or 1 tbsp finely chopped herbs, such as parsley, chives or thyme.
Heat a deep-fat fryer filled with sunflower oil to 325°F Alternatively, pour the oil into a large saucepan to a depth of 1 in and bring to the same temperature on the hob (checking with a sugar thermometer).
Cut the chicken into strips each about the size of a big finger, to give goujon shapes. Pour the milk into a small bowl. Mix the flour in another bowl with the sesame seeds and season well with salt and pepper.
Working in batches to ensure they don’t stick together, dip the chicken pieces in the milk and then in the flour to coat. Shake off any excess flour and deep-fry for 4–5 minutes or until crisp, golden and cooked through. Drain well on kitchen paper.
Serve the goujons with your choice of mayonnaise on the side for dipping into.