Corn Flake-Crusted Chicken Strips
with Potato Wedges, Slaw and Bacon- Barley
- Egg
- Mustard
- Wheat
- Soy
- May contain traces of allergens
- Crustaceans
- Fish
- Gluten
- Milk
- Mustard
- Sesame
- Sulphites
- Wheat
- Egg
- Tree nuts
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Yellow potato • Chicken breast tenders • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • BBQ sauce (mustard) (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Celery • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Corn flakes (barley) (milled corn, sugars (sugar, corn and barley malt extract), salt, riboflavin, vitamins and minerals (iron, niacinamide, thiamine hydrochloride, d-calcium pantothenate, pyridoxine hydrochloride, folic acid)) • Red wine vinegar • Chives.
Ingredients
320 g
Chicken Breast Tenders
100 g
Bacon Strips
500 g
Yellow Potato
170 g
Coleslaw Cabbage Mix
3 unit(s)
Celery
7 g
Chives
1 cup
Corn Flakes
(Contains: Soy, May contain traces of allergens, Barley)
8 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
4 tbsp
BBQ Sauce
(Contains: Gluten, Sulphites, Egg, Wheat, Sesame, Crustaceans, Soy, Fish, Milk, May contain traces of allergens, Mustard)
2 tbsp
Hot Sauce
(Contains: Gluten, Milk, Mustard, Sulphites, Fish, Sesame, Tree nuts, Soy, Crustaceans, Wheat, Egg, May contain traces of allergens)
1 tbsp
Red Wine Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
⅔ cup
Panko Breadcrumbs
(Contains: Wheat, Gluten, May contain traces of allergens, Wheat)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
½ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 475˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut potatoes into 1/2-inch wedges.
- To an unlined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 25-28 min, flipping halfway through, until potatoes are tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Line a baking sheet with parchment paper.
- To a large zip-top bag, add corn flakes. Seal bag shut. Using a rolling pin or heavy-bottomed pot, crush corn flakes into a breadcrumb-like texture.
- To the bag with crushed corn flakes, add panko. Shake to combine.
- Pat chicken dry with paper towels.
- To a shallow dish, add chicken and 3 tbsp (6 tbsp) mayo. Season with salt and pepper. Toss to coat.
- To the bag with corn flake mixture, add chicken, one piece at a time. Shake the bag to coat each piece. Using your hands, press corn flake mixture into chicken to adhere completely.
- Transfer chicken to the prepared baking sheet. Repeat until all chicken has been crusted.
- Drizzle 1 tbsp (2 tbsp) oil over top of chicken.
- Roast in the top of the oven for 12-16 min, flipping halfway, until golden and cooked through.**
- Meanwhile, heat a large non-stick pan over medium.
- When the pan is hot, add bacon. Cook for 5-7, flipping occasionally, until crispy.**
- Remove from heat.
- Using tongs, transfer to a paper towel-lined plate. Set aside.
- Meanwhile, thinly slice celery.
- Thinly slice chives.
- To a large bowl, add chives and remaining mayo. Season with salt and pepper. Stir to combine. In a small bowl, reserve half the chive-mayo mixture.
- To the remaining chive-mayo mixture in the large bowl, add vinegar, celery, coleslaw cabbage mix and 1/2 tsp (1 tsp) sugar. Toss to coat.
- To a medium bowl, add BBQ sauce and half the hot sauce (TIP: Like things spicy? Add more hot sauce!). Stir to combine.
- Tear bacon into bite-sized pieces, then add to the large bowl with slaw. Stir to combine.
- Divide potato wedges, slaw and chicken strips between plates.
- Serve reserved chive-mayo mixture and BBQ hot sauce alongside for dipping.
