Crispy Chicken Fingers with Ranch Dip

Howdy pardners! Your little cowboy or cowgirl will say ‘yee-ha!’ to this crunchy lunchie. Both the crispy chicken and the creamy dip are enriched with PaediaSure Shake. So, they’re not just tasty, they’re nutritious too.

Method

Preheat oven to 230°C/450°

In a bowl, whisk together PaediaSure Shake ready-to-drink (vanilla flavour) and eggs (to be used in step 1b below). In a separate bowl, combine remaining flour, panko crumbs, salt and pepper (to be used in step 1c below).

Using a meat mallet, flatten each chicken breast to approximately ¼-inch thick and cut into 2-inch strips.

Bread chicken as follows:

1a. Dip chicken in flour

1b. Dip into PaediaSure Shake ready-to-drink, vanilla flavour

1c. Dip in breadcrumb mixture, turning to coat

Place chicken strips on a baking sheet and bake for 20 minutes or until cooked through and golden brown.

While chicken is cooking, combine all ingredients for the ranch dip in a food processor and blend until smooth. Cover and refrigerate until ready to eat.

Tips:

Be prepared: make mixtures of your favourite herbs and spices in advance serve leftover dip with veggies