Chicken Fingers

These crunchy chicken fingers are quick and easy to make – perfect for a spur-of-the-moment picnic.

Serves: 4 Prep time: 20 minutes Baking time: 15 minutes Skill Level: Easy

INGREDIENTS 125 ml (70 g) Snowflake cake wheat flour 2 extra-large egg whites 60 ml milk 4 x 250 m (200 g) cornflakes, crushed 45 ml chopped fresh parsley or 15 ml dried 4 (about 500 g) chicken breast fillets, cut into strips about 7 cm long Sauce 60 ml honey 30 ml soy sauce 30 ml whole-grain mustard

METHOD 1. Combine flour and seasoning in a bowl. 2. Whisk egg whites and milk together in a separate bowl. 3. Combine cornflakes and parsley in a third bowl. 4. Coat chicken strips in seasoned flour. Dip in egg white mixture and then in cornflake mixture. 5. Place chicken strips onto a greased baking tray. Bake in a preheated oven at 200°C for about 15 minutes, turning once. 6. Sauce: Combine all ingredients and mix well. Serve chicken strips with dipping sauce.

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