Crispy chicken fingers in the oven

Ingredients:

• 1/4 cup + 2 tablespoons apple cider vinegar
• 2 tablespoons of sugar
• 1 tbsp chili powder
• 2 medium red onions, sliced ​​into 0.5 cm thick circles.
• 1 tbsp. low-fat mayonnaise or yogurt
• 1/3 cup chopped fresh cilantro
• Half a small head of cabbage, shredded (about 4 cups)
• 2 jalapeño peppers, seeded and chopped
• 1 bag (250g) reduced-salt tortilla chips, crushed
• Cooking spray
• 600 g chicken breast fillet, cut into 2 cm wide strips.

Preparation:

1. Position a rack in the upper third of the oven and preheat to 230°C.
2. In a shallow microwave-safe bowl, combine 1/4 cup vinegar, 1 tablespoon sugar, and chili powderAdd the onion, separating it into rings. Cover with plastic wrap and microwave until crisp-tender, 3-5 minutes. Stir to coat the onion with the liquid, then let cool.
3. Meanwhile, in a large bowl, combine 1/3 cup mayonnaise, cilantro, the remaining 2 tablespoons vinegar, and 1 tablespoon sugar. Add the cabbage, jalapeño, 1 teaspoon salt, and pepper to taste. Stir. Refrigerate until ready to serve.
4. In a shallow dish, combine the remaining 2/3 cup mayonnaise with 1 tablespoon of the pickled onion liquid. Transfer the crushed chips to another bowl. Spray a baking sheet with cooking spray. Dip the chicken fingers in the mayonnaise mixture, then roll them in the chips; place them on the baking sheet. Spray with cooking spray. Bake until crispy and cooked through, 10-12 minutes. Serve the chicken fingers with cabbage and pickled onions.