Waffles with almond-crusted chicken and barbecue mayonnaise

Preheat the oven to 200°C and line a large baking tray with baking paper. Add 15ml (1 tbsp) fresh thyme leaves, 15ml (1 tbsp) chopped fresh rosemary leaves, 55g grated Parmesan, 50g flaked almonds and 50g toasted breadcrumbs to a medium bowl. Add 150g cake flour to a second bowl and 2 beaten eggs to a third bowl. Crumb 400g mini skinless chicken breast fillet pieces by dipping each into the flour first, then into the beaten eggs, then into the breadcrumb mixture to coat. Lay the crumbed chicken on the prepared baking tray, sprinkle with salt and bake in the oven until golden and cooked through, about 30 minutes. For the barbecue mayonnaise, combine 150g good-quality mayonnaise with 150ml bbq sauce and a handful chopped fresh parsley. Serve the chicken slices on toasted waffles. Top with the mayo, garnish with microherbs and add a side of lemon wedges for squeezing.