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.
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.
mixed salad leaves
smokey aioli(ContainsEggMay be present Tree Nuts)
Aussie spice blend(May be present Gluten)
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.