Add the bread, chilli, garlic, salt and pepper and parsley to a food processor and blitz into crumbs. Pour out onto a plate. Pour the gluten free flour onto a second plate and on a the third plate, crack the egg and whisk up with a fork.

Take one strip of chicken at a time, dip in the flour, and then the egg to coat on both sides. Then dip in the bread crumbs and coat both sides, ensuring the chicken is fully coated. Use your fingers to press the breadcrumbs onto the chicken so they stick well. Set aside on a board and repeat with all of the chicken strips.

Heat the oil in a large frying pan on a med-high heat, until hot. Add the chicken strips - fry for 3 minutes and then turn over. Fry for another 3 minutes until golden brown on each side and cooked through.

Remove the chicken onto a plate covered in kitchen roll. This will remove an excess oil. Serve hot with a dip and sides of your choice!