Crunchtastic Game Day Chicken Strips
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Crunchtastic Game Day Chicken Strips

Crunchtastic Game Day Chicken Strips

with Creamy Bacon Slaw

Get your game face on because this recipe goes the distance! Coated with crunchy corn flakes, these crispy "boneless wings" bring all your favourite game day flavours and leave the messy bones at the sidelines!

Tags:
Spicy
•New
Allergens:
Barley
•Egg
•Mustard
•Sulphites
•Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

310 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 Barley)

½ cup

Mayonnaise

(Contains Egg, Mustard)

2 tbsp

BBQ Sauce

(Contains Mustard)

2 tbsp

Hot Sauce

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

½ cup

Panko Breadcrumbs

(Contains Wheat)

Not included in your delivery

½ tsp

Sugar*

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1220 kcal
Fat76 g
Saturated Fat14 g
Carbohydrate85 g
Sugar15 g
Dietary Fiber8 g
Protein48 g
Cholesterol185 mg
Sodium1730 mg
Trans Fat0 g
Potassium2000 mg
Calcium100 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet
•Measuring Spoons
•Paper Towel
•Rolling Pin
•Shallow Dish
•Tongs
•Parchment Paper
•Large Non-Stick Pan
•Large Bowl
•Medium Bowl
•Small Bowl

Instructions

Prep and roast wedges
1

Before starting, preheat the oven to 475ËšF.Wash and dry all produce.Heat Guide for Step 5: 1 tsp (2 tsp) mild, 2 tsp (4 tsp) medium, 1 tbsp (2 tbsp) spicy and 2 tbsp (4 tbsp) extra-spicy! Cut potatoes into 1/2-inch wedges.Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, 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, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Prep chicken
2

Add cornflakes to a large zip-top bag. Seal shut. Using a rolling pin or the bottom of a pot, crush cornflakes into a breadcrumb-like texture. Add panko to the bag with crushed cornflakes, then shake to mix.Pat chicken dry with paper towels.Add chicken, and 3 tbsp (6 tbsp) mayo to a shallow dish. Season with salt and pepper. Toss to coat.Add chicken to cornflake mixture, one at a time, shaking bag to coat after each addition. Using your hands, press cornflake mixture into chicken to coat completely.

Cook chicken
3

Transfer chicken to a parchment-lined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over chicken.Roast in the top of the oven, flipping halfway until golden-brown and cooked through, 12-16 min.**

Cook bacon
4

Meanwhile, heat a large non-stick pan over medium heat.When the pan is hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.**Remove from heat. Using tongs, transfer to a paper towel-lined plate. Set aside.

Finish prep
5

Meanwhile, thinly slice celery.Thinly slice chives.Add chives and remaining mayo to a large bowl. Season with salt and pepper. Stir to combine. Reserve half the chive mayo in a small bowl.Add vinegar, celery, coleslaw cabbage mix and 1/2 tsp (1 tsp) sugar to the large bowl with chive mayo and toss to coat. Add BBQ sauce and hot sauce to a medium bowl. (NOTE: Reference heat guide.) Stir to mix.

Finish and serve
6

Tear bacon into bite-sized pieces, then add to the large bowl with slaw. Stir to mix.Divide wedges, creamy bacon slaw and chicken strips between plates.Serve reserved chive mayo and hot BBQ sauce alongside for dipping.