Ingredients

Flour (Bowl or Container 1); mix together thoroughly

• 250 ml (1 cups) flour
• 1/2 tsp salt
• Black pepper

Egg wash (Bowl or Container 2); whisk well until bubbly

• 1 egg
• 125 ml (1/2 cup) buttermilk (milk or water)

Breadcrumbs (Bowl or Container 3)

• 375 ml (1 1/2 cups) panko breadcrumbs (or regular)

 Chicken

• 500 g (1 lb) chicken tenders (or thick slices of chicken breast 1.5cm (2/3″) )

 Instructions

1. Preheat oven to 200°C (390°F) or (180°C (350°F) convection or air fryer)
2. Suggest placing a cooling rack on a baking tray for chicken fingers; allows air to flow under and cook evenly, and does not require turning
3. Assemble 3 bowls for breading;
4. Coat all chicken strips completely in flour, ensure no wet spots remain
5. Perform following steps one strip at a time;
   1. Dip floured strips completely and quickly in egg wash, remove with a fork
   2. Place egg-washed strips into breadcrumbs; toss and flip strip, pressing down to help crumbs to adhere
   3. Place coated strip onto baking tray; leave space between each chicken finger to allow for even cooking
6. Bake 15-20 minutes, until strips reaches an internal temperature of 72°C (160°F). Flip strips once around 10 minutes only if placed directly on baking sheet. (Do not overcook, they can dry out quickly)
7. Serve with your favourite Carmine’s ‘Q Sauce; as a dip on the side, or strips tossed in sauce