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Double Crumbed Chicken Dippers & Rosemary Wedges

Double Crumbed Chicken Dippers & Rosemary Wedges

with Cherry Tomato & Ranch Salad
4.5(2.9K)Review summary
Recipe Development Team
Recipe Development TeamUpdated on June 02, 2026
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Calories
863 kcal
Protein
84.4g protein
Preparation Time
35 minutes
Difficulty
Easy
Allergens:
  • Eggs
  • Milk
  • Wheat
  • Gluten
  • May contain traces of allergens
  • Soy

We’re officially making chicken (dippers) tonight, so don’t be afraid to break out your best chicken dance! We recommend drizzling over the delicious garlic aioli, but these are called dippers, so if you want to grab 'em and dunk 'em, we won't tell anyone. Promise.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 packet

Ranch Dressing

(Contains: Eggs, Milk)

660 g

Chicken Tenderloins

1 sachet

Crispy Seasoning

(Contains: Wheat, Gluten)

1 packet

Panko Breadcrumbs

(Contains: Gluten, Wheat May be present: Soy)

1 packet

Rosemary

2

Sweet Potato

1 packet

Garlic Aioli

(Contains: Eggs)

1 packet

Mixed Salad Leaves

1

Carrot

1 sachet

Nan's Special Seasoning

1 packet

Snacking Tomatoes

Calories863 kcal
Energy (kJ)3610 kJ
Fat28.5 g
of which saturates3.6 g
Carbohydrate65 g
of which sugars19.6 g
Dietary Fibre12.9 g
Protein84.4 g
Sodium1130 mg
The average adult daily energy intake is 8700 kJ
Large Non-Stick Pan
Baking Paper

Cooking Steps

Bake the wedges
1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Pick and finely chop rosemary leaves. • Place sweet potato and rosemary on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes. TIP: Run your fingers down the rosemary stalk to remove the leaves easily! TIP: If your oven tray is crowded, divide the wedges between two trays.

Get prepped
2

• Meanwhile, grate carrot (see ingredients). • Halve snacking tomatoes.

Crumb the chicken
3

• In a shallow bowl, combine Nan's special seasoning (see ingredients), the salt, plain flour, egg and a good pinch of pepper. • In a second shallow bowl, combine a drizzle of olive oil and panko breadcrumbs. • Dip chicken tenderloins into egg mixture to coat and then into breadcrumbs. Transfer to a plate. Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers!

Cook the chicken
4

• Set air fryer to 200°C. Place crumbed chicken into the air fryer basket and cook until golden and cooked through (when no longer pink inside), 12-15 minutes. TIP: No air fryer? In a large frying pan, add enough olive oil to coat the base over medium-high heat. When oil is hot, cook chicken, in batches, until golden and cooked through (when no longer pink inside), 3-4 minutes each side (depending on thickness). Transfer to a paper towel-lined plate.

Make the salad
5

• While chicken is cooking, combine carrot, tomatoes and mixed salad leaves in a medium bowl. • Add ranch dressing (see ingredients), tossing to coat. Season to taste. Little cooks: Take the lead by tossing the salad!

Finish & serve
6

• Divide crumbed chicken dippers, rosemary sweet potato wedges and cherry tomato and ranch salad between plates. • Serve with garlic aioli. Enjoy!

Customer reviews

Review summary

Updated on July 2026
  • Flavour: The crumbed chicken was a standout, with the seasoning — particularly the sweet mustard powder — drawing plenty of praise for its bold, distinctive flavour. The rosemary sweet potato wedges were also widely loved, though some found the overall dish a little mild or the seasoning too overpowering, suggesting using about half the spice packet.
  • Ease of prep: Most found this a quick and straightforward meal to pull together, though several noted the crumbing step takes longer than expected. A number of reviewers recommended coating the chicken in flour first, then egg, then breadcrumbs separately — rather than combining flour and egg into a paste — for better adhesion.
  • Suggestions: Many reviewers found the panko breadcrumbs and ranch dressing insufficient in quantity, recommending an extra packet of each to fully coat the chicken and dress the salad. Cooking the wedges across two trays helps them crisp up, and turning the chicken halfway through air frying ensures even browning. Some found finishing pan-fried chicken in the oven at 180°C for 15–20 minutes prevented the crumb from burning while ensuring the chicken cooked through.
  • Leftovers: Leftovers kept well and several customers enjoyed the chicken in wraps, sushi, or lunch sandwiches the next day, though one reviewer noted the dish was not at its best when stored.
  • Portions: Opinions were mixed — some found the meal generous enough to feed an extra person, while others felt the chicken quantity fell short for two active adults or larger families.
AI-generated from customer reviews

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