Crumbed Chicken Dippers
with Rosemary Sweet Potato Wedges
We’re officially making chicken (dippers) tonight, with a flavour boost from Nan's special seasoning. We recommend drizzling over the garlic aioli, but these are called dippers, so if you need to grab 'em and dunk 'em, we won’t tell anyone. Promise.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
2
sweet potato
2 sprig
rosemary
½
carrot
1
tomato
1 packet
panko breadcrumbs
(ContainsGluten)1 packet
chicken tenderloins
1 bag
mixed salad leaves
½ packet
ranch dressing
(ContainsEgg, Milk)1 packet
garlic aioli
(ContainsEgg)½ sachet
Nan's special seasoning
Not included in your delivery
1
olive oil
½ tsp
salt
1 tbs
plain flour
(ContainsGluten)1
egg
(ContainsEgg)
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into wedges. Pick and finely chop the rosemary leaves. Place the 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.
While the wedges are baking, grate the carrot (see ingredients). Roughly chop the tomato.
In a shallow bowl, combine Nan's special seasoning (see ingredients), the salt, plain flour and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken tenderloins into the flour mixture, then into the egg and finally into the panko breadcrumbs. Transfer to a plate.
In a large frying pan, add enough olive oil to coat the base over a medium-high heat. When the oil is hot, cook the chicken, in batches, turning occasionally, until golden and cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate lined with paper towel.
TIP: Add extra oil between batches so the chicken doesn't stick to the pan.
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, combine the carrot, tomato and mixed salad leaves in a medium bowl. Add the ranch dressing (see ingredients), tossing to coat. Season to taste.
Divide the crumbed chicken dippers, rosemary sweet potato wedges and salad between plates. Serve with the garlic aioli.