Baked Crispy Chicken Fingers with Apple Fries2012-10-29
Kids will love preparing the ‘fries’ and coating the chicken. Serve in rolled newspaper for an authentic ‘fish & chips’ feel.
- 2 cups apple cider
- 2 Tbsp. butter
- 1 tsp. coarse salt (optional)
- 4 tart but firm apples, peeled, cored and cut into 8 wedges (per apple)
- 1 Tbsp. chopped fresh thyme
Crispy Chicken Fingers:
- 1 cup crushed corn flakes (or crushed whole grain flakes)
- 1/2 tsp. salt (optional)
- 2 Tbsp. chopped fresh parsley
- 1 lb. chicken breasts, sliced into strips
- 2 Tbsp. sweet chili sauce (or buttermilk-enough to dip in)
In large saucepan over medium-high heat, boil cider until reduced to 1/3 cup, about 20 minutes (it should have a syrupy consistency). Remove from heat and whisk in butter and salt.
Preheat oven to 400 F. In bowl, toss apples with 2 Tbsp. of the glaze and 1/2 Tbsp. thyme. Arrange in a single layer on a rimmed baking sheet. Set aside.
In bowl combine corn flake crumbs, salt and parsley. Set aside. Dip chicken strips in sweet chili sauce and then coat with corn flakes. Arrange in a single layer on a greased baking sheet.
Place chicken on the top third and the apples on the bottom third of the oven. Roast for 10 minutes. Turn chicken, drizzle apples with remaining glaze and switch baking sheets so the apples are now on the top third of oven. Continue to roast for 10 minutes and remove chicken from oven. Let chicken fingers cool while apples finish caramelizing, about 5 to 10 minutes more.
Sprinkle apples with remaining thyme and additional salt if desired.