Crispy Chicken Tenders
with cheesy wedges, paprika mayo and salad
These crispy chicken tenders feature spiced breadcrumbs, paprika aioli dipping sauce. An almond-topped salad rounds it all out.
The quantities provided above are averages only.
Ingredients
320 grams
Irish Chicken Breast
1 pack(s)
Breadcrumbs
(Contains Wheat)
2 sachet(s)
Mayo
(Contains Egg, Mustard)
1 sachet(s)
Paprika
(Contains Mustard)
600 grams
Potatoes
1 sachet(s)
Central American Style Spice Mix
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
15 grams
Almonds
(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)
50 grams
Grated Cheese
(Contains Milk)
Not included in your delivery
1 unit(s)
Egg
2 tbsp
Flour
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wide wedges (peeling optional).
- Pop the wedges onto a large (lined) baking tray.
- Drizzle with oil, season with half the paprika, salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
- Add 2 tbsp flour (per 2P) to a bowl.
- Beat one egg (per 2P) in another bowl.
- In a third bowl, combine breadcrumbs, Central American spice and salt to taste.
- Slice the chicken breasts lengthways into 5-6 thin strips per person. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Season the chicken with salt and pepper.
- Dip each slice first into the flour, then the egg and finally the breadcrumbs, ensuring each is completely coated.
- Transfer to a clean plate.
Little Chef's TIP: Kids can help crumb the chicken.
- Place a large pan over medium-high heat with enough oil to coat the bottom.
- Once hot, add the chicken (cook in batches if necessary).
- Fry until golden brown, 3-4 mins each side. Adjust the heat if necessary. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Once cooked, transfer to a plate lined with kitchen paper.
TIP: You want the oil to be hot so the chicken fries properly. Heat for 3-4 mins before adding the chicken.
- When the wedges have 5 mins left to cook, remove from the oven and sprinkle the cheese over the top.
- Return to the oven and bake until melted, 5 mins.
- Meanwhile, in a small bowl, combine the mayo and remaining paprika.
- Toss the salad leaves with salt, pepper and a drizzle of oil.
- Divide the chicken between plates.
- Serve the cheesy wedges and salad leaves alongside.
- Drizzle balsamic glaze over the salad, then finish with a sprinkling of almonds.
- Serve with a dollop of paprika mayo for dipping.
