Put the chicken in the brine, cover with cling film and marinate in the fridge for at least 3 hrs.

2)To make the mayo, combine all the ingredients and stir until smooth.

3)Half an hour before cooking, remove the chicken from the fridge.

Crack the egg into a bowl and whisk with 2 tbsp of the brine.

Mix the rice flour and panko, and spread out in a layer on a plate.

Remove one chicken breast from the brine, shake off the excess, dip into the egg mix, then coat in the panko mix.

Transfer to a plate and repeat with the other chicken breast.