Crispy Chicken Fingers with Ontario Apple Fries

Have fun with your food with fresh roasted apple fries and cornflake crusted chicken fingers. Kids will love preparing the "fries" and coating the chicken. Serve in rolled newspaper for an authentic "chippy" feel.

Makes 6 servings.

Variety Tip: For best results, use Ontario Empire or Northern Spy apples.


Apple Fries:
2 cups apple cider 500 mL
2 tbsp butter (or non-hydrogenated margarine) 30 mL
1 tsp coarse salt (optional) 5 mL
4 Ontario apples, peeled cored and cut into 8 wedges (per apple) 4
1 tbsp fresh chopped thyme 15 mL
Crispy Chicken Fingers:
1 cup crushed corn flakes (or crushed whole grain flakes) 250 mL
1/2 tsp salt (optional) 2 mL
2 tbsp fresh chopped parsley 30 mL
1 lb chicken breasts, sliced into strips 500 g
2 tbsp sweet chili sauce 30 mL


Before you begin: Preheat oven to 400ºF (200ºC)

In large saucepan over medium-high heat, boil cider until reduced to 1/3 cup (75 mL), about 20 minutes (will have a syrupy consistency). Remove from heat; whisk in butter and salt.

In bowl, toss apples with 2 tbsp (30 mL) of the glaze and 1/2 tbsp (7 mL) of 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.

Per serving:
About 220 cal, 18 g pro, 5 g total fat (2 g sat. fat), 25 g carb, 2 g fibre, 55 mg chol, 780 mg sodium. %RDI: iron 10%, calcium 2%, vit A 8%, vit C 15%