Chicken Fingers with Honey Mustard Mayo and Slaw

Steps

1. oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate to mediumhigh (if using).
2. Toss chips with a drizzle of oil on prepared tray and season with salt. Cook for 25-30 minutes, until tender and golden. Turn once during cooking.
3. Slice chicken into 1-2cm wide strips, place in a bowl with chicken finger spice mix and salt and toss to coat. Sprinkle over cornflour and toss to coat well. In a small bowl whisk egg and pour over chicken, toss to coat well, making sure all chicken fingers are covered in egg.
4. Place breadcrumbs in a shallow bowl or plate. Coat chicken fingers with breadcrumbs, one handful at a time. Heat a drizzle of oil in large fry-pan on medium-high heat. Cook chicken fingers, in batches, for about 2 minutes each side, until golden and cooked through. Add more oil as needed.
5. While chicken cooks, mix mayonnaise, vinegar and mustard together in a large bowl. Finely slice spinach leaves; peel and grate carrot; cut apple into slices then into thin matchsticks; cut cucumber in half lengthways then thinly slice. Add all to bowl with dressing and toss to combine.
6. In a small bowl mix all honey mustard mayo ingredients.
7. Divide chips, chicken fingers and slaw between plates. Serve honey mustard mayo on the side.