Chicken Tendies & Creamy Slaw Hot Dogs
with Pre-Prepped Potato Fries & Crispy Shallots
- Wheat
- Gluten
- Milk
- Soy
- Eggs
- Sesame
- Almond
- Hazelnut
- Lupin
- May contain traces of allergens
- Milk
Our chicken comes brimming with flavour in every bite. Slap them onto some fluffy hot dogs and then pile them high with some creamy slaw and herby mayo.
Ingredients
330 g
Chicken Tenderloins
1 sachet
Crispy Shallots
2
Hot Dog Bun
(Contains: Wheat, Gluten, Milk, Soy, Eggs May be present: Sesame, Almond, Hazelnut, Lupin)
1 packet
Potato Fries
1
Red Apple
1 sachet
Savoury Seasoning
1 packet
Shredded Cabbage Mix
1 packet
Mustard Mayo
(Contains: Eggs May be present: Milk)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
20 g
softened butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place potato fries on a lined oven tray. Drizzle with olive oil, sprinkle over savoury seasoning, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• When fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it is no longer pink inside.
• While the chicken is cooking, bake hot dog buns directly on wire oven rack until heated through, 3 minutes. • Thinly slice red apple into wedges. • In a medium bowl, combine apple, shredded cabbage mix, a drizzle of olive oil and white wine vinegar. Season to taste.
• Slice buns in half lengthways, 3/4 of the way through. • Spread cut side of buns with the softened butter and fill with chicken tenderloins and some slaw. Drizzle over mustard mayo and top with crispy shallots. • Serve with seasoned potato fries and remaining slaw. Enjoy!
