Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges. Pick and finely chop the rosemary leaves. Place the potato and rosemary on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes. TIP: Run your fingers down the rosemary stalk to remove the leaves easily! TIP: If your oven tray is crowded, divide the wedges between two trays.

While the wedges are baking, grate the carrot (see ingredients). Roughly chop the tomato.

In a shallow bowl, combine Nan's special seasoning (see ingredients), the salt, plain flour and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken tenderloins into the flour mixture, then into the egg and finally into the panko breadcrumbs. Transfer to a plate.

In a large frying pan, add enough olive oil to coat the base over a medium-high heat. When the oil is hot, cook the chicken, in batches, turning occasionally, until golden and cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate lined with paper towel. TIP: Add extra oil between batches so the chicken doesn't stick to the pan. TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, combine the carrot, tomato and mixed salad leaves in a medium bowl. Add the ranch dressing (see ingredients), tossing to coat. Season to taste.

Divide the crumbed chicken dippers, rosemary wedges and salad between plates. Serve with the garlic aioli.