Halloween Chicken Fingers
with cheesy wedges, paprika mayo and salad
The chicken fingers in this Halloween-themed recipe feature spiced breadcrumbs, paprika aioli dipping sauce and most frightening of all—fingernails in the form of flaked almonds. Try them if you dare!
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
Instructions
- 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. Add a flaked almond 'fingernail' to each slice.
- Serve the cheesy wedges and salad leaves alongside.
- Drizzle balsamic glaze over the salad, then finish with a sprinkle of the remaining almonds.
- Serve with a dollop of paprika mayo for dipping.
Little Chef's TIP: Little cooks: Kids can help add the flaked almond fingernails.
