Paddy's Chicken Nuggets

Paddy's Chicken Nuggets

with Fries & Charred Corn Salad

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Paddy says "Relax!", because with his easy recipe for chicken nuggets up your sleeve, you can take the stress out of dinnertime. Our Aussie spice blend give loads of flavour to the chicken, while fries and a juicy corn salad round out this easy crowd pleaser.

Tags:Kid Friendly

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



1 tin






1 packet

chicken tenderloins

3.5 packet

fine breadcrumbs


1 bag

mixed salad leaves

1 packet

smokey aioli

(ContainsEggMay be present Tree Nuts)

1 sachet

Aussie spice blend

(May be present Gluten)

1 sprig

spring onion

Not included in your delivery


olive oil

½ tsp


3 tsp

plain flour





1 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3316 kJ
Fat30.7 g
of which saturates4.3 g
Carbohydrate72.5 g
of which sugars11.8 g
Protein53.2 g
Sodium1609 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 220°C/200°C fan-forced. Cut the potato into fries and place on a lined oven tray. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 25-30 minutes.


While the fries are baking, thinly slice the tomato into half-moons. Grate the carrot (see ingredients). Drain the sweetcorn. Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the kernels are jumping out.


Slice the chicken tenderloins into thirds. In a shallow bowl, combine the salt, Aussie spice blend, plain flour and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the fine breadcrumbs (see ingredients). Dip each piece of chicken into the flour mixture, then in the egg, and finally in the breadcrumbs. Set aside on a plate.


In a large frying pan, add enough olive oil to cover the base and heat over a medium-high heat. Add the crumbed chicken in batches and cook, turning, until golden and cooked through, 5-6 minutes. Transfer to a plate lined with paper towel.

TIP: Add extra oil between batches, if needed, so the chicken does not stick to the pan.

TIP: Chicken is cooked through when it's no longer pink inside.


Combine the corn with the balsamic vinegar, a good drizzle of olive oil, the tomato, carrot and mixed salad leaves. Toss to coat. Season to taste. Thinly slice the spring onion, then sprinkle over the salad.


Divide the chicken nuggets, fries and charred corn salad between plates. Serve with the smokey aioli.