Sprinkle a little water on to the chicken pieces, and coat again lightly with the seasoned
Preheat the oven to 200°C / 400ºF / Gas 6.
Rinse the chicken in cold water. Pat dry with kitchen paper.
Combine the flour, salt and pepper on a plate and stir with a fork to mix. Coat the chicken
pieces on all sides with the flour and shake off the excess.
Sprinkle a little water on to the chicken pieces and coat again lightly with the seasoned
Beat the egg with the water in a shallow dish. Stir in the herbs. Dip the chicken pieces into
the egg mixture, turning them over to coat them thoroughly.
Combine the breadcrumbs and grated Parmesan cheese on a plate. Roll the chicken pieces in the
crumbs, patting with your fingers to help them to adhere.
Place the chicken pieces in a greased shallow pan, large enough to hold them in one layer. Bake
until thoroughly cooked and golden brown, 20-30 minutes.
To check that they are cooked, prick with a fork; the juices that run out should be clear, not
pink. Serve hot, with lemon wedges.