Crunchy Chip Crusted Chicken Fingers with Lemon and Broccoli Potato Salad

Steps

1. oven to 200°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil.
2. Place chips into a medium zip lock bag and crush with a rolling pin or wine bottle until they resemble fine crumbs. Alternatively blitz in a food processor.
3. Place seasoned flour in a shallow bowl, whisk egg with milk in a second bowl, and combine crushed chips and parsley in a third bowl. Pat chicken dry with paper towels and cut into fingers, about 2cm x 7cm. Coat each piece first in flour, then in egg, and then in chip mixture, making sure they are well coated. Arrange on prepared tray and drizzle with a little olive oil. Bake for about 18 minutes or until chicken is just cooked and golden.
4. While chicken cooks, cook potatoes in pot of boiling water for about 8 minutes, until almost tender then add broccoli and cook a further 2–3 minutes until broccoli is bright green and just tender. Drain well.
5. In a large bowl combine remaining potato and broccoli salad ingredients. Add cooked potatoes and broccoli, season with salt and pepper, toss to combine.
6. Grate apple and toss in a small bowl with second measure of mayonnaise and lemon juice.
7. Divide potato and broccoli salad and crunchy chicken fingers between plates. Top chicken with a dollop of apple slaw.