Corn Flake-Crusted Chicken Sandwiches
with Pickle Ranch and Slaw- Soy
- Wheat
- Milk
- Barley
- Egg
- Mustard
- Sulphites
- Mustard
- Sesame
- Soy
- Sulphites
- Egg
- Milk
- May contain traces of allergens
- Wheat
- Gluten
- Crustaceans
- Fish
- Tree nuts
- Peanuts
Ingredients: Chicken thighs • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Artisan bun (milk, soy, wheat) (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) • All-purpose flour (wheat) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Ranch dressing (egg, milk) (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) • Pickle relish (relish (cured cucumbers, water, vinegar, salt, xanthan gum, potassium sorbate, sodium benzoate, calcium chloride, natural flavour, polysorbate 80), vinegar) • 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) • 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)) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Applewood smoke spice (mustard) (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract).
Ingredients
270 g
Chicken Thighs
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
1 cup
Corn Flakes
(Contains: Barley May be present: Soy)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
4 tbsp
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
170 g
Coleslaw Cabbage Mix
2 tbsp
Ranch Dressing
(Contains: Egg, Milk May be present: Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites)
2 tbsp
Pickle Relish
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Fish, Milk, Sesame, Soy, Sulphites, Wheat)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
7 g
Applewood Smoke Spice
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
½ cup
Milk*
0.13 tsp
Sugar*
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- In a large bowl, whisk together half the vinegar and 1/2 cup (1 cup) milk. Set aside for 5-10 min, until mixture thickens slightly.
- Meanwhile, cut the corner of the pack of corn flakes. Using the bottom of a pot, gently crush into lentil-sized crumbs.
- To a shallow dish, add corn flakes and panko. Toss to combine.
- In another large bowl, combine Applewood Smoke Spice and flour. Season with salt and pepper.
- Pat chicken dry with paper towels.
- Cover chicken with plastic wrap.
- Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken thigh until 1/2-inch thick. Season with salt and pepper.
-
Working with one chicken thigh at a time, fully coat chicken in seasoned flour, shaking off any excess.
-
Dip floured chicken into milk-vinegar mixture, until fully submerged, allow any excess liquid to drip off.
- Sprinkle corn flake-panko mixture over chicken, pressing firmly to secure coating onto chicken.
-
Transfer coated chicken to a plate.
- Repeat the process with remaining chicken.
- Once all chicken is coated, set aside for 5 min.
- In a large non-stick pan, heat 2 tbsp oil over medium. (NOTE: For 4 servings, cook chicken in 2 batches, using 2 tbsp oil per batch.)
- When hot, add chicken. Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet.
- Roast in the middle of the oven for 12-14 min, until chicken is cooked through.**
- Meanwhile, in a medium bowl, combine remaining vinegar, 1/8 tsp (1/4 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add coleslaw cabbage mix, then toss to coat.
- In a small bowl, combine pickle relish, ranch dressing and mayo. (NOTE: This is your pickle ranch!)
- Halve buns.
- Arrange buns directly on the top rack of the oven, cut-sides up. Toast for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- Spread pickle ranch on buns. Stack chicken and some slaw on bottom buns. Close with top buns.
- Serve remaining slaw alongside.
