Step 1 Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper. Cut the chicken in half horizontally, then use a rolling pin to bash it out to an even 1cm thickness. Cut pieces in half vertically. Step 2 Place the flour into a shallow bowl and season generously with salt and pepper. Lightly whisk the eggs in another bowl, and place the cornflake crumbs into another shallow bowl. Step 3 Coat the chicken pieces in the flour, shaking off the excess. Use one hand to dip the chicken into the egg and the other to dip it into the cornflake crumbs, pressing on firmly. Step 4 Place the chicken pieces onto the prepared tray and spray generously with olive oil on both sides. Bake for 20 minutes or until golden and cooked through, turning halfway through cooking. Step 5 Meanwhile, combine the fennel, cabbage, apple and peas in a mixing bowl. In a separate small bowl, mix the Kewpie mayonnaise with the lime juice and season generously. Add the mayonnaise mixture to the slaw and toss to combine. Step 6 Serve the crunchy chicken pieces with the slawand lemon wedges..
