DIY Kids' Chicken Fingers
Serves 2 | with Ranch and BBQ Sauce Dips
Ingredients: Chicken breast tenders • 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) • 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) • 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) • Garlic salt (salt, garlic powder, silicon dioxide).
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
320 g
Chicken Breast Tenders
4 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
⅔ cup
Panko Breadcrumbs
(Contains: Wheat, Gluten, May contain traces of allergens, Wheat)
4 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
4 tbsp
Ranch Dressing
(Contains: Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites, May contain traces of allergens, Egg, Milk)
8 tbsp
BBQ Sauce
(Contains: Gluten, Sulphites, Egg, Wheat, Sesame, Crustaceans, Soy, Fish, Milk, May contain traces of allergens, Mustard)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high.
Wash and dry all produce. - Line a baking sheet with foil, then set aside.
- Heat a large non-stick pan over medium. Add 1 tbsp oil, then panko. Cook for 1-2 min, stirring often, until lightly golden.
- Transfer to a shallow dish.
- Pat chicken dry with paper towels. Season with garlic salt and pepper.
- Coat chicken all over with mayo. Working with one piece of chicken at a time, press both sides into toasted panko to coat completely. (TIP: Using gloves makes this much easier!)
- To the prepared baking sheet, add chicken.
- Broil in the middle of the oven for 9-12 min, flipping once, until cooked through.**
- Using tongs, transfer chicken to a wire rack. Leave to cool for 3-5 min.
- Once cooled, divide chicken between plates.
- Serve with BBQ sauce and ranch on the side for dipping.
