1-Preheat oven: Preheat oven to 200°C (390°F) or 180°C (fan-forced).

2-Toast panko breadcrumbs: Toast panko breadcrumbs by spreading them on a baking tray, spraying lightly with oil, then bake for 3 to 5 minutes until light golden. Transfer toasted breadcrumbs to a bowl.

3-Prepare baking tray: Place a rack on a baking tray for even baking.

4-Whisk batter: Whisk together all batter ingredients in a bowl until combined: 1 egg, 1 tablespoon mayonnaise, 1 1/2 tablespoons Dijon mustard, 2 tablespoons flour, 1/2 teaspoon salt, and black pepper to taste. Add chicken to the batter and toss to coat.

5-Coat chicken: Using tongs, pick up each piece of batter-coated chicken and place it into the toasted breadcrumbs. Sprinkle more breadcrumbs on top and press down to adhere. Transfer crumbed chicken onto the prepared baking tray. Repeat for all pieces.

6-Prepare chicken for baking: Spray chicken pieces lightly with oil spray and optionally sprinkle a little salt on top.

7-Bake: Bake for 15 minutes for medium-sized tenders or up to 20 minutes for larger pieces. Avoid baking longer to prevent drying out the chicken. Remove from oven and serve immediately with your chosen dipping sauce and optional fresh parsley.