Ingredients:
500 g raw chicken breasts
2 eggs
3 tablespoons sweet chili sauce
1 1/2 cups breadcrumbs
1/2 cup corn flakes ( crushed)
1/2 teaspoon chili powder (optional)
oil ( for cooking)
Directions:
Preheat the oven to 180 degrees celcius.
Lightly spray (or pour) oil into a roasting dish (or a baking tray).
Pull the skin off the chicken breasts.
Cut into thin slices (approximately 1cm wide, 2cm deep).
Mix the eggs and sweet chilli sauce in a bowl.
In a seperate bowl mix together the breadcrumbs and crushed cornflakes (and chilli powder if you like it hot!).
Dip each chicken finger in the egg mixture and then into the crumb mix. Press the crumb mix into the finger to make the coating a bit thicker.
Place carefully onto the tray. Continue until all the chicken is coated.
Spray lightly with oil then bake for 15 – 25 minutes until crisp and cooked through.
Serve hot or cold with BBQ, Sweet Chilli, Mayo or Aoli dipping sauces.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.