Shake and Coat Chicken Tenders with Chips and Summer Slaw

Steps

1. oven 230°C. Line an oven tray with baking paper.
2. Pat chips dry with paper towels. Toss with a drizzle of oil on prepared tray and season with salt and pepper. Cook for about 25 minutes, until golden and cooked through. Turn once during cooking.
3. While chips are cooking, slice peach in half all the way around, twist to remove stone and thinly slice. Place in a large bowl, along with baby spinach, ranch slaw and first measure of ranch dressing. Toss well to combine and season to taste with salt and pepper.
4. Pat chicken dry with paper towels and season with salt. Whisk egg in a medium bowl, add chicken and toss to coat. Place crumb mix in a large zip lock or plastic bag and shaking off excess egg, add chicken. Hold bag closed or seal and shake well to coat chicken evenly.
5. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken, in two batches, for about 3 minutes each side (depending on thickness), until golden and cooked through. Wipe out pan between batches and add extra oil. Set aside to rest for a few minutes.
6. divide summer slaw between plates. Top with shake and coat chicken tenders and a drizzle of remaining ranch dressing.