Combine the chicken and yoghurt and refrigerate for at least 1 hour or overnight.

Mix together flours, parmesan, seasoning, mustard and garlic powder.

Shake excess yoghurt off the chicken and toss in the seasoned flour until well coated. Shake any excess flour off the chicken and arrange in a single layer on a baking paper lined oven tray.

Spray with olive oil and bake at 200°C for 15-20 minutes, shaking once or twice until golden and chicken is cooked through. Cool on tray for 5 minutes before serving.

Combine yogurt, mayonnaise and mustard in a small bowl and serve with popcorn chicken and salad or veggies