Skip to main content
Crumbed Chicken Dippers
Crumbed Chicken Dippers

Crumbed Chicken Dippers

with Rosemary Wedges & Salad

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
Allergens:
Gluten
Wheat
Egg
Milk

The quantities provided above are averages only.

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 Time
DifficultyEasy

Ingredients

Serving amount

2

potato

2 sprig

rosemary

½

carrot

1

tomato

1 packet

panko breadcrumbs

(Contains: Gluten, Wheat; May be present: Soja.)

1 packet

chicken tenderloins

1 bag

mixed salad leaves

½ packet

ranch dressing

(Contains: Egg, Milk;)

1 packet

garlic aioli

(Contains: Egg;)

½ sachet

Nan's special seasoning

Not included in your delivery

1

olive oil

½ tsp

salt

1 tbs

plain flour

(Contains: Gluten, Wheat;)

1

egg

(Contains: Egg;)

Nutritional Values

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

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

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.

2
2

While the wedges are baking, grate the carrot (see ingredients). Roughly chop the tomato.

3
3

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.

4
4

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.

5
5

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.

6
6

Divide the crumbed chicken dippers, rosemary wedges and salad between plates. Serve with the garlic aioli.

Highest-rated dinner recipes

Glazed Duck & Hazelnut-Balsamic Greens

Glazed Duck & Hazelnut-Balsamic Greens

with Duck Fat Potatoes
Chicken Schnitzel Burger & Caramelised Bacon

Chicken Schnitzel Burger & Caramelised Bacon

with Smoked Cheddar & Aussie Wedges
Caribbean Chicken Breast & Couscous

Caribbean Chicken Breast & Couscous

with Charred Corn & Coconut Sweet Chilli Mayo
Thai Green Chicken & Coconut Noodle Soup

Thai Green Chicken & Coconut Noodle Soup

with Crushed Peanuts
Beef Eye Fillet & Truffle Mayo

Beef Eye Fillet & Truffle Mayo

with Sweet Potato Mash, Green Bean Salad & Parmesan Crisps
Creamy Lemon Prawn Orecchiette

Creamy Lemon Prawn Orecchiette

with Apple Salad
Garlic Prawns & Chorizo Risotto

Garlic Prawns & Chorizo Risotto

with Thyme-Roasted Cherry Tomatoes
Pistachio-Crusted Lamb Rump

Pistachio-Crusted Lamb Rump

with Rosemary Roasted Baby Carrots & Onion Glaze
Premium Beef Fillet Steak

Premium Beef Fillet Steak

with Bacon-Mushroom Sauce & Mashed Potato
Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

with Berry Cheesecake Pots for Dessert
Easy Chicken & Creamy Peppercorn Sauce

Easy Chicken & Creamy Peppercorn Sauce

with Mashed Potato & Garlicky Veggies
Lemon Pepper Beef & Sticky Rosemary Sauce

Lemon Pepper Beef & Sticky Rosemary Sauce

with Parmesan Crushed Potatoes & Garlic Veggies
Haloumi, Pesto & Caramelised Onion Burger

Haloumi, Pesto & Caramelised Onion Burger

with Sweet Potato Wedges
Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

with Lamington-Style Chocolate Brownies for Dessert
Cheesy Aussie Chicken Parmigiana

Cheesy Aussie Chicken Parmigiana

with Rosemary Bacon Potatoes & Pear-Rocket Salad
Roast Chicken & Duck Fat Potatoes

Roast Chicken & Duck Fat Potatoes

with Prosciutto-Wrapped Asparagus & Honey Almond Baby Carrots
Rosemary & Caramelised Onion Lamb Rump

Rosemary & Caramelised Onion Lamb Rump

with Roast Veggies, Green Beans & Fetta-Almond Sprinkle
Pistachio-Crusted Lamb for Dinner

Pistachio-Crusted Lamb for Dinner

with Caramelised Pineapple & Pear Pavlovas for Dessert
Eye Fillet Steak & Peppercorn Sauce

Eye Fillet Steak & Peppercorn Sauce

with Creamy Mash & Baby Broccoli
Ginger & Lemongrass Prawns

Ginger & Lemongrass Prawns

with Veggies & Garlic Rice