• In a bowl, combine breadcrumbs, Mexican spice and salt to taste.
• Thinly slice the chicken lengthways into strips (5-6 per breast).
• Season the chicken with salt and pepper and coat well with mayo. Dip the strips into the breadcrumbs, ensuring they're well coated. IMPORTANT: Wash hands and equipment after handling raw chicken. 

 TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Place a large pan over high heat and add enough oil to cover the base.
• Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins.
• Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: Chicken is cooked when no longer pink in the middle.

• Serve the warm mini goujons with aioli and ketchup on the side.