Double Crumbed Chicken Dippers & Rosemary Wedges
with Cherry Tomato & Ranch Salad
- 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.
Ingredients
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
Utensils
Cooking Steps
• 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.
• Meanwhile, grate carrot (see ingredients). • Halve snacking tomatoes.
• 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!
• 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.
• 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!
• Divide crumbed chicken dippers, rosemary sweet potato wedges and cherry tomato and ranch salad between plates. • Serve with garlic aioli. Enjoy!
