500g   chicken fillet-cut into fingers
175ml fine crushed potato chips-any flavour
175ml savoury biscuits-crumbed
125ml sesame seeds
125g   melted butter
  45ml garlic paste
  15ml chicken spice
  10ml peri peri powder
           Salt to taste
           Fresh dhunia
           Flour for dipping

Season the chicken with the spices and salt.
Roll chicken strips in flour.
In a separate bowl mix potato crisp, crumbed biscuits and sesame seeds together.
In another bowl mix melted butter, garlic paste and fresh dhunia.
Take the coated chicken and dip in garlic butter and then into crushed dry ingredients.
On a prepared baking sheet place coated chicken fingers and bake at 220 deg for about 15 minutes.