Ingredients: 

• 3 slices of bread, toasted (use your toaster, air-fryer or oven). Then broken into smaller pieces, pulse till fine in your food processor.

• 2 tsp garlic powder 

• 1 tsp ground black pepper 

• 3 tbsp (or more) grated Parmesan

• Salt

Method: 

1, Season your chicken fillets with salt, pepper and a drizzle of olive oil.

2. In a separate shallow dish, whisk one egg with a pinch of salt.

3. Now, for the dredging (coating) sequence:

i. chicken fillet into seasoned breadcrumbs

ii  followed by whisked egg

iii. then breadcrumbs again

4. Shake off excess breadcrumbs. Place coated chicken fillets on a baking tray.

5. Once dredging of all fillets are completed (the recipe above is enough to coat 18-20 pieces of chicken fillets / tenders), bake in a pre-heated oven (190C) till golden brown.

Serve with Ketchup, Honey Mustard and Japanese Mayo 

Other breadcrumb-seasoning options:

1. Spicy - chilli powder or cayenne powder

2. Herbed - dried oregano, thyme, rosemary or a combination

3. Masala - cumin powder, turmeric powder or curry powder

(Actually, anything you like)