• Add the cornflakes to a resealable food bag, seal and smash down with a meat mallet or rolling pin until mostly in very small pieces. Tip the crushed cornflakes into a shallow bowl.
• Add the eggs, garlic powder, lemon zest and salt & pepper to another shallow bowl and beat with a fork.
• Then, in turn coat the chicken mini fillets/tenderloins in the egg mix, then in the cornflakes until fully coated. You can pile on the flakes as well as turning them in the cornflakes and press them down gently as well.

TO OVEN BAKE

• Lay straight onto a lined tray lined with baking paper, ensuring there are gaps around each piece. Spray each side of the chicken with oil generously, I do about 4 sprays each side. Transfer to a preheated oven at 200ºc/fan 180º/400ºf/gas 6 and bake for 20 minutes. Then remove, sprinkle the parmesan over the top of each chicken tender and cook for a further 10 mins.

TO AIR FRY

• Spray your air fryer crispier plates with oil. Then spray each side of the chicken tenders with oil. Lay in an even layer with a little gap around each piece (you may need to do cook them in batches depending on the size of your air fryer). Preheat your air fryer if manufacture specifies to do so. Air fry on 180ºf for 7 minutes, then sprinkle the parmesan over the tenders evenly. Air fry for a further 5-7 minutes, or until cooked through.