Preheat a large deep baking tray in a 220°C (425°F) (200°C/400°F fan-forced) oven.

Add the flour mix ingredients to a large, shallow bowl. Stir to combine.

Add the eggs to another large bowl along with ¼ cup (35 g) of the flour mix. Whisk to combine (this helps the egg mixture adhere to the chicken). Add the chicken and stir to combine so that each chicken piece is coated in the egg mixture.

One by one, remove each chicken tenderloin from the egg mixture, allowing any excess to drip off, then coat it in the remaining flour mixture, using the palm of your hand to push the chicken into the coating and to flatten the chicken to an even thickness.

Remove the hot baking tray from the oven, add the olive oil and butter and stir to melt.

Place the chicken onto the baking tray and spray it generously with olive oil spray so that the tops of the tenderloins are evenly coated. Make sure the chicken pieces are not touching.

Bake for 10 minutes until the bottom of the chicken is golden brown and crisp. Carefully flip the chicken over and continue to bake for another 6–8 minutes until golden brown and crisp. The length of time you bake will depend on the size of the chicken. I used standard-sized tenderloins, which took 18 minutes. Do not bake for any longer than 22 minutes – the longer the chicken cooks, the more chance for it to dry out.

Remove the chicken from the oven and allow it to rest for 5 minutes on a wire rack (or on a paper towel). As it cools, its crust will firm up.

Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). (Note: the sweet potato fries can be cooked simultaneously with the chicken – place the chicken at the top of the oven and the sweet potato fries in the base of the oven.) I like to add the potatoes 5 minutes before the chicken.

Place the sweet potato onto a large baking tray with the cornflour, paprika, salt and pepper. Toss to coat.

Add the olive oil and toss again until coated.

Spread the fries out across the tray so they are not touching. Bake for 25 minutes, turning once halfway through.

Remove from the oven and allow to sit for 5 minutes to allow them to firm up a little.

To make the ranch dressing, combine all of the ingredients together in a medium bowl.

Add all the ingredients to a large bowl. Toss to combine using tongs.

Divide the sweet potato fries across four plates, top with the chicken and a side of the cabbage salad. Serve the ranch dressing on the side for dipping. Sprinkle over the extra chives to garnish, if using. Alternatively, serve family-style in the centre of the table for everyone to help themselves!