Crumbed Chicken Nuggets & Chunky Wedges

Name: Crumbed Chicken Nuggets & Chunky Wedges with Veggie Dippers, Sour Cream & Tomato Relish
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Chicken Salt; 330 g Chicken Breast; 1 packet Garlic Aioli; 1 packet Panko Breadcrumbs; 1 Celery; 2 Potato; 1 packet Tomato Relish; 1 sachet Savoury Seasoning; 1 Capsicum; 1 Carrot

with Veggie Dippers, Sour Cream & Tomato Relish

4.0(52)

Recipe Development TeamUpdated on March 28, 2026

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Calories

614 kcal

Protein

46.8g protein

Preparation Time

35 minutes

Difficulty

Easy

Allergens:

Soy
Eggs
Wheat
Gluten
May contain traces of allergens
Gluten
Wheat
Soy

Dinner becomes a playground with these golden chicken bites and chunky potato wedges made for dunking. We’ve added a colourful crunch with a side of rainbow veggie sticks and a duo of sour cream and tomato relish for the ultimate dipping party. It’s a fun, finger-food feast that’ll have even the littlest foodies asking for seconds.

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

Ingredients

Serving amount

1 sachet

Chicken Salt

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

330 g

Chicken Breast

1 packet

Garlic Aioli

(Contains: Eggs;)

1 packet

Panko Breadcrumbs

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

Celery

Potato

1 packet

Tomato Relish

1 sachet

Savoury Seasoning

Capsicum

Carrot

Nutritional Values

Energy (kJ)2570 kJ

Calories614 kcal

Fat21.2 g

of which saturates2.2 g

Carbohydrate57.4 g

of which sugars16.8 g

Dietary Fibre7.6 g

Protein46.8 g

Sodium1450 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Note: This recipe is designed to be cooked with your child under adult supervision. • Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on lined oven tray. Drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help toss the wedges.

• Meanwhile, thinly slice carrot, celery and baby capsicum into sticks. Set aside. Little cooks: Help wash the veggies!

• Cut chicken breast into 2cm chunks. • In a shallow bowl, combine the plain flour and savoury seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken in flour mixture, followed by the egg, and finally the 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.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 5-6 minutes. Transfer to a plate lined with paper towel and season with a pinch of chicken salt. TIP: Add extra oil if needed so the crumbed chicken does not stick to the pan.

• Once the wedges are done, sprinkle over remaining chicken salt and toss to coat. Little cooks: Help with sprinkling over the chicken salt and tossing the wedges.