Crispy Chicken Tenders and Cheesy Chips
with Gravy, Aioli and Apple & Baby Leaf Salad
- Sulphites
- Barley
- Cereals containing gluten
- Soya
- Wheat
- Milk
- Egg
- Mustard
- Cereals containing gluten
- Soya
- Wheat
- Barley
- May contain traces of allergens
For some, chicken tenders are the ultimate comfort food. Make your own tenders by breading chicken strips, then serve with cheesy chips and a rich gravy for that extra helping of comfort. Perfect for feeding a crowd or treating yourself to some indulgence!
Ingredients
450 grams
Potatoes
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Apple
40 grams
Guinness® Paste
(Contains: Barley, Cereals containing gluten, Soya, Wheat May be present: Cereals containing gluten, Soya, Wheat, Barley)
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
25 grams
Red Pepper Chilli Jelly
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
50 grams
Baby Leaf Mix
50 grams
Aioli
(Contains: Egg, Mustard)
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
20 grams
Butter
1 tbsp
Plain Flour
200 milliliter(s)
Water for the Sauce
¼ tsp
Salt for the Breadcrumbs
1 unit(s)
Egg
Nutrition Values
Utensils
Cooking Steps
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, in a medium bowl, combine the cider vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside.
Quarter, core and thinly slice the apple (no need to peel).
Pop a small saucepan on medium-high heat and add the butter (see pantry for amount). Melt the butter gently, then stir in the flour (see pantry for amount). Continue to stir until combined - you've made a roux! Cook, stirring, until the roux is a medium brown colour, 1-2 mins.
Gradually stir in the water (see pantry for amount), then stir in the Guinness® paste and bring to the boil, stirring out any lumps that form. Lower the heat and simmer until the gravy has thickened to your liking, 1-2 mins. Set aside.
Slice the chicken breasts widthways into 2cm thin strips. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Crack the egg (see pantry for amount) into a bowl and whisk. In another bowl, combine the breadcrumbs 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.
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. Drizzle the red pepper chilli jelly over the chicken pieces.
Make kid friendly: If your kids would prefer, add the red pepper chilli jelly at the end for those who want it.
When the chips have 5 mins remaining, sprinkle over the hard Italian style cheese and return to the oven for the remaining time. Reheat the gravy if needed.
When everything's ready, add the baby leaves and apple to the bowl with the dressing. Toss to evenly dress the salad.
Make kid friendly: If your kids aren't keen on dressing, save a portion of the salad for them and mix the rest with the dressing for everyone else.
Serve the chicken tenders, cheesy chips and salad between plates. Add dollops of the aioli next to the chicken. Spoon the gravy over the chicken to finish.
