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Crispy Chicken Fingers with Ranch Dip

Strips of crispy chicken in a herby dipping sauce

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.

Makes 8 | Takes 40 minutes

Ingredients:

  • 1/2 cup PaediaSure Shake ready-to-drink, vanilla flavour

  • 2 large eggs

  • 4 chicken breasts

  • 1 cup panko crumbs

  • 1/2 cup all-purpose flour

  • 1/2 tsp. salt

  • 1/2 tsp. pepper

Ranch Dip:

  • 1/2 cup PaediaSure Shake ready-to-drink, vanilla flavour

  • 1/2 cup cottage cheese

  • 1/2 cup sour cream

  • 1/2 tsp. each dried chives, dried parsley, dried dill, and garlic powder

  • 1/4 tsp. each onion powder, salt, and ground black pepper

Method:

  1. Preheat oven to 230°C/450° F.

  2. Pour ½ cup flour into a small bowl (to be used in step 1a below). 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).

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

Bread chicken as follows:

  1. Dip chicken in flour

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

  3. 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

Date of preparation: June 2022. UK-PDSHK-2200090