Cider-battered chicken fingers over an arugula, apple and celery salad with hot and sweet mustard sauce

Flip each chicken breast, cut along the natural crease where the tenderloin was, then cut from the thin end to the thick end at a slight angle into finger-sized pieces of similar thickness.

In a mixing bowl season with kosher salt, black pepper and cayenne and mix until evenly coated.

Sprinkle over a few tablespoons of flour, shake the bowl, then finish coating every surface by hand or with tongs.

Transfer to a rack (or a plate) and refrigerate at least 10 minutes so the flour adheres and the chicken stays cold.

Whisk 1 cup self-rising flour with about 1.25 cups sparkling cider, to a very thin pancake batter that still coats the back of a spoon.

Refrigerate the batter at least 5 to 10 minutes so the flour hydrates; it thickens slightly.

Coat the cold chicken in the cold batter, let the excess drip off, and fry in 375-degree oil about 3 to 4 minutes, removing the floating batter flakes with a strainer.

Fry later batches about 30 seconds longer for more colour.

Make the hot and sweet mustard sauce from Dijon, rice vinegar and hot sauce.

Variation: halfway through frying, lift the pieces out to cool in the air 20 to 30 seconds, then return them; or fry 75% of the way ahead, chill, and crisp in hot oil for a few minutes to serve.

Serve over an arugula, apple and celery salad dressed with apple cider vinaigrette, with the sauce spooned over.