Crispy Cereal-Crusted Chicken

• • --- 2-3 chicken fillets (600g) cut into strips
• • --- ½ cup all-purpose flour
• • --- 1 teaspoon oregano
• • --- ½ teaspoon curry powder
• • --- 1 teaspoon garlic powder
• • --- ½ teaspoon smoked paprika
• • --- 4 eggs
• • --- 1 heaping tablespoon tomato paste
• • --- 1 tablespoon mild mustard
• • --- 6 cups coarsely crushed cereal (Corn Flakes)
• • --- 1 teaspoon (8g) salt
• • --- 1/3 teaspoon (1g) black pepper

For the Yogurt Sauce with Mustard & Ketchup

• • --- 6 tablespoons strained yogurt
• • --- 2 tablespoons mild mustard
• • --- 2 tablespoons ketchup
• • --- 1 tablespoon honey
• • --- 1 tablespoon vinegar
• • --- 1 level teaspoon salt
• • --- 1/3 teaspoon black pepper

1. 1. Pat the chicken dry thoroughly and season well with salt and pepper on all sides. In a bowl, combine the flour with oregano, curry powder, garlic powder, and paprika. Mix well. In another bowl, whisk the eggs and add the tomato paste and mustard. Mix well.
2. 2. Next, bread the chicken. First, coat the chicken in the flour mixture, ensuring it's covered on all sides, then shake off any excess flour. After that, dip it into the egg mixture, and finally, coat it with the coarsely crushed cereal (Corn Flakes).
3. 3. Place the chicken on a baking sheet lined with non-stick parchment paper. Repeat the process with the remaining chicken pieces. Bake in a preheated oven at 180°C for about 20 minutes, or until golden brown. Meanwhile, prepare the sauce: In a bowl, combine all the ingredients and mix well. Serve the chicken with the sauce.