Place the crackers, parsley, lemon zest, spices, and salt and pepper into a food processor, and blitz until a fine crumb is created.
Place crumb mix into a bowl and mix through the parmesan.
Make a production line with the flour in one bowl, the whisked egg in another and crumb mix in the last. Dip the chicken pieces into the flour to lightly dust, then the egg and crumb. Press the crumb mix firmly on to the chicken to ensure it sticks. To achieve a thicker, crunchier crumb, repeat the last two processes – dipping again in the egg mix and again in the cracker mix.
Heat the oil in a large frying pan and cook the chicken for 2 minutes on each side until golden brown.
Mix the dipping sauce ingredients together and serve with a side bowl next to the chicken.
(OPTION: To cook with less oil, spray the chicken lightly with an olive oil spray, then bake on a non-stick oven tray, at 180C for 15-20 minutes.)