Cut chicken breasts into thin strip. I get 6 strips from each chicken breast meaning I can get 24 from 4 chicken breasts.

In a large food bag add the chicken strips, buttermilk, garlic, mustard, salt & pepper. Seal the bag and squelch to coat all the chicken pieces in marinade. Refrigerate for 3 hours.

To prepare the crunchy coating, add the cornflakes in a couple of batches to a food bag and scrunch to break up before flattening into a fine crumb by rolling over the bag with a rolling pin. Tip into a bowl. Then repeat until all the cereal has been transformed into a fine crumb. Stir the paprika into the crumbs and set aside until required.

When the chicken has had its three hours in marinade remove to a colander to allow excess buttermilk to run off. Give each chicken strip a gentle waggle to remove excess buttermilk before dipping into the crumbs. Then lay on a baking tray lined with parchment paper. Repeat until all 24 are coated.

Bake in a preheated 220°C for 20 - 25 minutes until cooked through and golden and crispy on the outside.

Serve alongside your favourite dips, a crisp green salad and chips.