Preheat oven to 200C/390F.
Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
Place a rack on a baking tray (not critical but bakes more evenly).
Place the Batter ingredients in a bowl and whisk with a fork until combined.
Add the chicken into the Batter and toss to coat.
Crumbing (see photo in post)
Pick up a piece of chicken with your left hand and place it into the panko bowl.
Use your right hand to sprinkle some breadcrumbs onto one end of the chicken, then pick up that end of the chicken and turn it over. Pat down gently to press the breadcrumbs onto the chicken, then transfer onto baking tray.
Repeat with remaining chicken.
Spray lightly with oil. Bake for 10 minutes (if small) - 15 minutes (medium to large).
Remove from oven and serve immediately, with Ranch Dipping Sauce (Note 2) and sprinkled with fresh parsley, if desired.
1. Panko are Japanese breadcrumbs which are larger than standard breadcrumbs. Nowadays they are available in all major supermarkets, usually in the Asian section, and cost just a fraction more than ordinary breadcrumbs.
It is well worth using because the breadcrumb pieces are bigger so they create a far better "crunch" than standard breadcrumbs.
2. UPDATE: The method to brown the panko has been updated to a newer, better method! I used to brown it in a skillet. Now I bake it on a baking tray. This browns it more evenly and it's hands off time and there's one thing less to wash up. The end result tastes exactly the same!