Sea-salt flakes and freshly ground black pepper, to season
1. Combine dipping sauce ingredients in a medium bowl. Season with salt and pepper. Cover and refrigerate until ready to serve.
2. Combine breadcrumbs and Italian herbs in a large bowl.
3. Cut chicken into thin strips and transfer to a large bowl. Add buttermilk and paprika and toss to coat. Shake off excess liquid and coat each piece of chicken in breadcrumb mixture. Arrange in a single layer on an oven tray lined with baking paper.
4. Bake at 200oC for 10 minutes. Remove from oven and turn. Bake for a further 10 minutes until cooked through. Turn and bake a further 5 minutes or until cooked through. Serve hot with dipping sauce.