Dipping Sauce:

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½ cup (125 g) mayonnaise

⅓ cup (90 g) Greek yoghurt or sour cream

½ tsp freshly minced garlic

1 tbsp fresh lemon juice

1 tbsp finely chopped flat-leaf parsley

1 tbsp finely chopped chives

¼ tsp sea salt flakes

¼ tsp freshly cracked black pepper

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Breading:

1½ cups (90 g) panko breadcrumbs

1 tsp garlic powder

1 tsp sweet paprika

1 tsp sea salt flakes

½ tsp freshly cracked black pepper

½ cup (75 g) plain (all-purpose) flour

2 eggs, whisked

600 g (1 lb 5 oz) chicken tenderloins (mini fillets) or sliced boneless, skinless breast

Olive oil spray (for cooking)

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Drizzle:

50 g (1¾ oz) unsalted butter, melted

1 tsp freshly minced garlic

¼ tsp sea salt flakes

1 tbsp finely chopped flat-leaf parsley

¼ cup (25 g) freshly grated parmesan (for sprinkling after baking)

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1. Oven: Preheat to 220°C (425°F) (200°C fan/400°F fan-forced) and let it heat for 10–15 minutes after reaching temperature – the oven must be fully hot for crisp results.

2. For dipping sauce: Mix all the ingredients in a small bowl until smooth.

3. In a shallow bowl, combine the panko, garlic powder, paprika, salt, and pepper. Place the flour and whisked eggs in separate bowls.

4. Dust each piece of chicken in the flour, then dip into the egg, then coat in the breadcrumbs, pressing firmly to help them stick.

5. Arrange the chicken on a lightly oiled rack set over a tray (or a heavy, unlined tray sprayed with oil). Space the chicken evenly and spray the tops with oil. Bake for 16–18 minutes, flipping once halfway and spraying with oil again, until golden and just cooked through. Do not bake for longer than 22 minutes or they’ll dry out.

6. In a small bowl, combine the melted butter, garlic, salt and parsley.

7. As soon as the chicken is cooked and golden, brush it generously with the garlic butter, then immediately sprinkle it with the finely grated parmesan. The heat will melt the cheese slightly so it clings to the coating.