1.Preheat oven to 220°C (200°C fan-forced).
2.To make lemon mayonnaise, combine ingredients in small bowl.
3.Combine meal, chilli, coriander and rind in medium shallow bowl. Whisk eggs lightly in another medium shallow bowl. Coat chicken in flour, shake off excess. Dip chicken in egg then coat in almond mixture.
4.Heat oil in large frying pan; cook chicken, in batches, until browned. Place chicken on oven tray; bake, uncovered, in oven, about 10 minutes or until cooked through.
5.Slice chicken into thick pieces; serve with mayonnaise.