Clawsome Chicken Fingers & Potato Fries

• Meanwhile, thinly slice tomato and cucumber into rounds.
• Cut chicken thigh into 2cm-thick strips.

• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! In a shallow bowl, combine the plain flour and All-American spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs.
• Dip chicken into flour mixture to coat, then into egg and finally into breadcrumbs. Set aside on a plate. Little cooks: Help crumb the chicken! To avoid sticky fingers, use one hand for wet ingredients and the other for dry ingredients. Make sure to wash your hands well afterwards.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Chicken is cooked through when it’s no longer pink inside.

TIP: Add extra oil if needed, so the crumbed chicken doesn’t stick to the pan!

• In a large bowl, combine red butter leaves, tomato, cucumber and a drizzle of vinegar and olive oil. Season with salt and pepper to taste.

Little cooks: Take the lead by tossing the salad!