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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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;)
Utensils
Cooking Steps
- 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.
- 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!
- 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.
- 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.
- 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.
- 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!
