Preheat your oven to 150 (fan). Blitz the stale bread in a blender until small crumbs are made then scatter them over a baking sheet. Bake for around ten minutes until golden and crisp. Set aside and leave to cool.

Season the cooled breadcrumbs with salt, pepper and the garlic powder. Stir together. Scatter them over a dinner plate. Fill a shallow bowl with the buttermilk. Line a baking sheet with greaseproof paper and turn the oven up to 180 (fan) or gasmark 6.

Take the strips of chicken and dredge them first into the buttermilk until completely coated then into the breadcrumbs. Transfer to the lined baking sheet.

Spray lightly with cooking oil. Bake at 180 for 25 mins until cooked through, turning them halfway through so both sides are crispy. Set the chicken aside to rest whilst you make the butter sauce.