Crush the crisps into fine dust (we used appr 30g of each flavour). Mix the breadcrumbs (approx 120g) into the crisp mix and
add a teaspoon of black pepper. Add your Parmesan into this mixture. Pour this mixture into a shallow rectangular dish and set
Add all your buttermilk into a jug or mixing bowl, add the eggs and mix thoroughly. Add a quarter of the milk while mixing.
Pour this mixture into a suitably shallow rectangular dish.
Proceed to dip your mushrooms in the buttermilk batter (allowing for excess batter to drip off) and then into the crumb mixture, making sure the whole mushroom is covered with crumbs. (Mushrooms are a bit tricky and we needed to dip twice to get
the crumbs to stick properly.)
Place your mushrooms on a rack in the oven and again just check on them periodically until they are golden brown.
Once done, they are ready to serve with your crumbed chicken and stir-fry veggies.