To make the goujons, toss the chopped chicken in the flour, dip into the egg and then coat in breadcrumbs.
Heat the vegetable oil in a large deep saucepan until 180C/350F. The oil is ready when a breadcrumb sizzles in it. (CAUTION: Hot oil is dangerous. Do not leave unattended.)
Deep fry the goujons for four minutes until golden. Drain on kitchen paper and sprinkle with salt.
To make the spicy tomato dip, blend the olive oil, tomatoes, yoghurt, chilli flakes, nuts and basil in a mini blender.
To serve, place the goujons in a warm bowl and serve the dip on the side, garnished with olives.
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