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Crumbed Chicken Dippers

Crumbed Chicken Dippers

with Rosemary Wedges & Salad

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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.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Kid Friendly

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.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



2 sprig






1 packet

panko breadcrumbs


1 packet

chicken tenderloins

1 bag

mixed salad leaves

½ packet

ranch dressing

(ContainsEgg, Milk)

1 packet

garlic aioli


½ sachet

Nan's special seasoning

Not included in your delivery


olive oil

½ tsp


1 tbs

plain flour




Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3070 kJ
Fat30.9 g
of which saturates3.9 g
Carbohydrate59.2 g
of which sugars18.8 g
Protein50.2 g
Sodium1101 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges. Pick and finely chop the rosemary leaves. Place the 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 wedges and salad between plates. Serve with the garlic aioli.