Using a small, sharp knife, cut each chicken tender lengthwise but not all the way through. Working with 4 at a time, cover with plastic wrap and gently pound out to 1/4-inch thick. Season with with salt and pepper and arrange slices of ham and cheese on top or each. Fold in half, to cover the ham and cheese, and gently press the edges down. Season the outside of the stuffed tenders with salt and pepper.

Set up 3 dishes: one with the flour, one with the eggs beaten with a little water and the last with the breadcrumbs, parsley and poultry seasoning. Coat stuffed tenders in flour, then the egg and finally the breadcrumbs.

Heat a couple of inches of frying oil over medium heat. When the oil is hot enough, small bubbles will rapidly surround the handle of a wooden spoon when submerged. Fry chicken tenders in batches for 7-8 minutes, until deeply golden and cooked through. Place finished tenders on cooling rack to keep coating crisp while you finish cooking the rest.

Serve 3 tenders per person drizzled with Dijon or Dijonaise or honey mustard and a green salad dressed with vinaigrette alongside.