Crumbed Chicken Dippers

While the wedges are baking, grate the carrot (see ingredients). Roughly chop the tomato.

In a shallow bowl, combine the sweet mustard spice blend (see ingredients), the salt, plain flour and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken tenderloins into the flour mixture, then into the egg and finally into the panko breadcrumbs. Set aside on a plate.

In a large frying pan over a medium-high heat, add enough olive oil to coat the base. When the oil is hot, cook the chicken, in batches, turning occasionally, until golden and cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate lined with paper towel.

TIP: Add extra oil between batches so the chicken doesn't stick to the pan.

TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, combine the carrot, tomato and mixed salad leaves in a medium bowl. Add the ranch dressing (see ingredients), tossing to coat. Season to taste.