Crunchy Game Day Organic Chicken Strips
with Potato Wedges and Creamy Slaw with Bacon
Get your game face on because this recipe goes the distance! Coated with crunchy corn flakes, these crispy chicken tenders are the perfect pairing for classic potato wedges and creamy coleslaw with bacon.
Ingredients: Yellow potato • Organic chicken breast • Coleslaw mix (carrot, green cabbage, red cabbage) • Mayonnaise (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) (mustard, egg) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • BBQ sauce (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) (mustard) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Corn flakes (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)) (barley) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Celery • Chives.
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
2 unit(s)
Organic Chicken Breast
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 May contain traces of: Soy)
8 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Soy, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Sulphites, Wheat)
4 tbsp
BBQ Sauce
(Contains: Mustard May contain traces of: Soy, Crustaceans, Fish, Gluten, Milk, Sesame, Sulphites, Wheat, Egg)
2 tbsp
Hot Sauce
(May contain traces of: Soy, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Sulphites, Wheat, Egg, Tree nuts)
1 tbsp
Red Wine Vinegar
(Contains: Sulphites May contain traces of: Soy, Fish, Milk, Mustard, Sesame, Wheat, Egg, Tree nuts)
⅔ cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Gluten, 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
- 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.)
- Line a baking sheet with parchment paper.
- Add corn flakes 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 corn flakes, 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, one piece at a time, to corn flake mixture. Shake the bag to coat each piece. Using your hands, press corn flake mixture into chicken to adhere completely.
- Transfer chicken to a prepared baking sheet. Repeat until all chicken has been crusted.
- 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.**
- 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.
- 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.
- Tear bacon into bite-sized pieces, then add to the large bowl with slaw. Stir to mix.
- Divide wedges, creamy slaw and chicken strips between plates.
- Serve reserved chive mayo and hot BBQ sauce alongside for dipping.
If you've opted to get organic chicken breasts, then prepare and cook in the same way the recipe instructs you to prepare and cook the regular chicken.
