4 large chicken breasts, butterflied and flattened
vegetable oil, for frying
For the maple mustard mayonnaise
2 egg yolks
2 tsp wholegrain mustard
2 tsp maple syrup
250ml/9fl oz sunflower or groundnut oil
squeeze lemon juice or a few drops vinegar
For the chicken, put the gluten free flour on a large plate. Mix in the smoked paprika, mustard powder and ½ teaspoon salt.
Put the eggs in a shallow bowl and mix the gluten free breadcrumbs and sesame seeds together in another shallow bowl.
Coat each chicken breast with the gluten free flour mixture and pat off any excess.
Dip in the egg and then the gluten free breadcrumb mixture. Set aside.
Pour the oil into a large frying pan until 2cm/¾in deep. Heat to a medium temperature.
This is important – too hot and the outside will burn before the chicken is cooked, too cool and the coating will just absorb the oil.
To test, add a cube of gluten free bread to the hot oil, it should be crisp and golden-brown after 2-3 minutes.
Fry the chicken for 3–4 minutes on each side, or until deep golden-brown.
You may have to do this in batches – if so, keep the cooked chicken warm in a low oven and make sure the oil returns to a medium heat before you cook the second batch.
For the maple mustard mayonnaise, put the egg yolks and mustard in a bowl and mix well.
Start drizzling in the oil, a few drops at a time, whisking constantly, until you have an emulsion.
Keep adding the oil, very gradually, until you have incorporated it all. If the mayonnaise is becoming greasy or too thick to work with, add a few drops of warm water and whisk thoroughly before adding any more oil.
Taste, and add the maple syrup, more seasoning and a squeeze of lemon or vinegar if it needs acidity.