[Air Fryer/Fam] Crumbed Chicken Fingers & Creamy Bacon Potatoes
with Garden Salad & Tomato Relish
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Carrot
1 sachet
Garlic & Herb Seasoning
330 g
Chicken Breast
1 packet
Mixed Salad Leaves
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 sachet
Everything Garnish
(Contains: Sesame; May be present: Soy, Milk, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Walnut, Wheat.)
2
Potato
1 packet
Tomato Relish
1
Tomato
Cooking Steps
• Boil the kettle. Chop potato into bite-sized chunks. • Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. • Drain and return to saucepan with chicken-style stock powder. Toss to coat and allow to cool.
• Meanwhile, grate carrot. Thinly slice tomato into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks, then cut into 2cm strips. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • Transfer bacon to the pan with the potato. Set aside.
• In a shallow bowl, combine the plain flour and garlic & herb seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs, everything garnish and a good drizzle of olive oil (2 tbs for 2P / 1/4 cup for 4P). • Dip chicken into flour mixture to coat, followed by egg, and finally in breadcrumbs. Set aside on a plate.
• Set your air fryer to 200°C. Place crumbed chicken fingers into air fryer basket and cook, turning halfway, until golden and cooked through, 8-10 minutes.
TIP: No air-fryer? 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.
• To the potato and bacon, add dill & parsley mayonnaise and toss to combine. Season to taste.
• Divide crumbed chicken fingers, creamy potatoes and garden salad between plates. • Serve with tomato relish. Enjoy!
