Firstly make the garlic mayonnaise, by putting egg yolks in a medium Pyrex bowl with mustard, salt and white wine vinegar and crushed garlic. With whisk in one hand and oil in the other, drip the oil onto the egg yolk very slowly, and ensure you whisk at the same time. Keep adding the oil gently and within a minute you will notice the mixture begin to thicken. When this happens the oil can be added a little faster, but not too fast as mixture can curdle. Once all the oil is added taste and add salt or vinegar if needed.
Cut the chicken into 1cm strips on the bias, season with salt and black pepper.
Place the chicken strips individually into the egg, then into the breadcrumb, ensure the breadcrumb coats the chicken, leave on plate until ready to cook.
Place the goujons in hot oil in deep fat fryer a few at a time, fry for 2 – 3 minutes. Drain on kitchen paper and serve immediately with garlic mayonnaise and side salad.