Central American Spiced Chicken Tenders and Chips
with Chopped Baby Gem Ranch Salad
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Apple
50 grams
Hot Sauce
15 grams
Honey
30 grams
Ranch Dressing
(Contains Milk, Egg, Mustard)
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
Not included in your delivery
1 unit(s)
Egg
½ tsp
Salt for the Breadcrumbs
20 grams
Butter
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, slice the chicken breasts widthways into 2cm thin strips.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
In another medium bowl, combine the breadcrumbs, Central American spice mix and salt for the breadcrumbs (see pantry for amount).
Season the chicken, then dip into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, lay in the chicken. Cook until golden brown, 3-4 mins each side. Adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, transfer the chicken to a plate lined with kitchen paper and cover with foil to keep warm.
While the chicken fries, trim the baby gem, halve lengthways, then thinly slice. Quarter, core and slice the apple (no need to peel).
Wash out the bowls.
Give the now empty frying pan a quick wipe. Add the butter (see pantry for amount) to the pan, heat on a medium heat.
Once the butter has melted, stir in the hot sauce and honey and lightly simmer until thickened, 1-2 mins.
Just before everything's ready, in the (now empty) bowl mix the ranch sauce and vinegar. Add the baby gem and apple, then toss. Season with salt and pepper.
Share the spiced chicken tenders between your plates. Serve the chips and salad alongside.
Finish by drizzling the buffalo style sauce over the chicken tenders and adding mayo (see pantry for amount) for dipping.
Enjoy!
