Preheat oven to 200°C/390°F (180° fan-forced).
Toast panko - Spread panko on a baking tray, spray with oil, then bake for 3 to 5 minutes until light golden. Transfer to bowl.
Place a rack on a baking tray.
Dredge batter - Place the Batter ingredients in a bowl and whisk with a fork until combined. Add the chicken into the Batter and toss to coat.
Pick up chicken with tongs and place it into the panko bowl.
Crumb - Sprinkle surface with breadcrumbs, then press down to adhere. Transfer onto baking tray.
Spray lightly with oil, sprinkle with a touch of salt (optional). Bake 15 minutes or up to 20 minutes if gigantic.
Serve - Remove from oven and serve immediately, with Sauce of choice and sprinkled with fresh parsley, if desired.
