HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrumbed Chicken Dippers & Rosemary Potato Wedges
Crumbed Chicken Dippers & Rosemary Potato Wedges

Crumbed Chicken Dippers & Rosemary Potato Wedges

with Garlic Aioli & Apple Salad

Family Friendly
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We’re officially making chicken (dippers) tonight, so don’t be afraid to break out your best chicken dance! We recommend drizzling over the delicious garlic aioli, but these are called dippers, so if you need to grab 'em and dunk 'em, we won’t tell anyone. Promise.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bunch


1 sachet

sweet mustard spice blend

1 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 packet

chicken breast strips





1 bag

salad leaves

1 packet

garlic aioli


Not included in your delivery

olive oil

1 tsp


2 tsp

plain flour





1 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3010 kJ
Fat26.4 g
of which saturates4.9 g
Carbohydrate67.7 g
of which sugars19.1 g
Dietary Fibre0 g
Protein48 g
Cholesterol0 mg
Sodium1240 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Slice the potato (unpeeled) into 1cm-thick wedges. Pick and finely chop the rosemary leaves. Spread the potato and rosemary over an oven tray lined with baking paper. Drizzle with olive oil and season with salt. Toss to coat and bake until tender, 25-30 minutes. TIP: Run your fingers down the rosemary stalk to remove the leaves easily. TIP: If your oven tray is crowded, separate across two trays.


While the wedges are baking, combine the sweet mustard spice blend, the salt and plain flour in a shallow bowl, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken breast strips into the flour mixture, followed by the egg and finally into the panko breadcrumbs. Transfer to a plate.


Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, add 1/2 the crumbed chicken and cook, turning, until golden and cooked through, 3-4 minutes (depending on thickness). Transfer to a plate lined with paper towel. Repeat with the remaining chicken. Season with salt. TIP: Add extra oil between batches, if needed, so the chicken doesn't stick to the pan.


While the chicken is cooking, grate the carrot (unpeeled). Thinly slice the apple (unpeeled).


In a large bowl, combine a good drizzle of olive oil and the balsamic vinegar. Add the carrot, apple and mixed salad leaves. Toss to combine.


Divide the crumbed chicken dippers, apple salad and rosemary potato wedges between plates. Serve with the garlic aioli.