Preheat the oven to 200oC and line a baking tray with baking paper. Cut each chicken breast lengthways into 2 or 3 even sized strips. Put the seasoned flour into one bowl. Beat the egg and water in a second bowl. Measure the cornflakes into a third bowl and lightly crush them with your hands. Add the breadcrumbs and curry powder (if using) to the cornflakes and mix together.

Coat the chicken pieces by evenly coating in the flour, then coating in the egg, and finally coating in the cornflake mixture. (It’s easier to work with a few strips at a time and try to keep one hand for the dry ingredients and one for the wet to avoid big clumps of coating on your fingers!). Place the coated chicken pieces on the lined baking tray, drizzle lightly with oil and bake for 12-15 minutes or until golden brown and the thickest part is no longer pink when cut through.