INGREADIENT

• 400 g chicken breast fillet cubed
• 1/2 cup natural yoghurt
• 1/3 cup plain flour
• 1/4 cup cornflour
• 2 tbs parmesan finely grated
• 1/2 tsp cajun seasoning *to taste
• 1 tsp mustard powder
• 1/2 tsp garlic powder
• 1 olive oil spray

Dipping sauce

• 3/4 cup natural yoghurt
• 1/4 cup low-fat mayonnaise
• 1 tsp dijon mustard

Direction

1. Combine the chicken and yoghurt and refrigerate for at least 1 hour, or overnight.
2. Mix together flours, parmesan, mustard and garlic powder and season with salt and pepper.
3. Shake excess yoghurt off the chicken and toss in the seasoned flour until well coated. Shake any excess flour off the chicken and arrange in a single layer on a baking paper lined oven tray.
4. Spray with olive oil and bake at 200°C for 15-20 minutes, shaking once or twice until golden and chicken is cooked through. Cool on tray for 5 minutes before serving.
5. For dipping sauce, combine yoghurt, mayonnaise and mustard in a small bowl and serve with popcorn chicken and salad or veggies.