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Double Crumbed Chicken Tendies & Golden Wedges
Double Crumbed Chicken Tendies & Golden Wedges

Double Crumbed Chicken Tendies & Golden Wedges

with Rainbow Veggie Medley & BBQ Mayo

Turn mealtime into a colourful adventure! Kids can dive into their own crumbed chicken dippers plate and enjoy some bright veggies, cheesy wedges and BBQ mayo to tie it all together. It’s fun, hands-on and packed with veggie power!

Tags:
Family
Kid Friendly
Allergens:
Eggs
Gluten
Wheat
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 Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

BBQ Mayo

(Contains: Eggs; May be present: Milk.)

1 packet

Panko Breadcrumbs

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

1

Broccoli

1

Carrot

660 g

Chicken Tenderloins

1 packet

Parmesan Cheese

(Contains: Milk;)

2

Potato

1 sachet

Savoury Seasoning

1

Tomato

Not included in your delivery

2 tbs

olive oil

1 tbs

flour

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

1 piece

eggs

(Contains: Eggs;)

Nutritional Values

Energy (kJ)3930 kJ
Calories939 kcal
Fat36.4 g
of which saturates7.6 g
Carbohydrate56.1 g
of which sugars11.9 g
Dietary Fibre10.4 g
Protein94.1 g
Cholesterol0 mg
Sodium1180 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Paper

Cooking Steps

Bake the wedges
1
  • Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges.
  • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 20-25 minutes.
  • In the last 5 minutes of cook time, remove from oven, sprinkle with Parmesan cheese and bake until golden and crisp. 

TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help with sprinkling over the cheese and tossing the wedges.

Prep the veggies
2
  • Meanwhile, chop broccoli (including stalk!) (see ingredients) into small florets.
  • Thinly slice carrot into half-moons.
  • Thinly slice tomato into wedges. 

Little cooks: Help wash the veggies!

Crumb the chicken
3
  • In a shallow bowl, combine the plain flour, savoury seasoning and a pinch of salt.
  • In a second shallow bowl, whisk the egg.
  • In a third shallow bowl, place panko breadcrumbs. Dip chicken tenderloins into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on 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! Make sure to wash your hands well afterwards.

Steam the veggies
4
  • Add broccoli, carrot and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
  • Microwave veggies on high until just tender, 2-4 minutes.
  • Drain veggies, then return to the bowl and cover to keep warm.
Cook the chicken
5
  • Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
  • Cook crumbed chicken tendies in batches until golden and cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate. 

TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan!

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

Finish & serve
6
  • Divide crumbed chicken tendies, cheesy potato wedges, steamed veggies and tomato between plates.
  • Serve with BBQ mayo. Enjoy! 

Little cooks: Add the finishing touch by drizzling over the BBQ mayo!

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