Crumbed Chicken Dippers & Rosemary Wedges with Garlic Aioli & Apple Salad
Top rated | Available all June
- Gluten
- Eggs
- Gluten(Wheat)
- Soy
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.
Ingredients
2
potato
1 bunch
rosemary
1 sachet
Sweet Mustard Spice Blend
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
chicken breast
1
carrot
1 bag
salad leaves
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1
apple
Not included in your delivery
olive oil
1 tsp
salt
½ tbs
plain flour
(Contains: Gluten; )
1
eggs
(Contains: Eggs; )
1 tsp
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Slice the potato into wedges. Pick and finely chop the rosemary leaves. Place the potato and rosemary on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, then bake until tender, 25-30 minutes.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
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. Cut the chicken breast into 2cm strips. Dip the chicken 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, cook the crumbed chicken in batches, turning, until golden and cooked through, 3-4 minutes (depending on thickness). Transfer to a plate lined with paper towel and season with salt.
TIP: Add extra oil between batches if needed.
While the chicken is cooking, grate the carrot. Thinly slice the apple.
In a large bowl, combine a 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 roasted wedges between plates. Serve with the garlic aioli.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The sweet mustard seasoning on the chicken was a hit, adding a delicious flavour that many families enjoyed.
- Ease of prep: While tasty, some found the chicken took longer to cook than expected; consider adjusting cooking times or using an air fryer.
- Suggestions: Try adding parmesan to the chicken coating for extra flavour, and ensure even-sized chicken pieces for consistent cooking.
- Next-day meals: This recipe is popular for leftovers and sports nights; consider making extra for quick meals later in the week.
- Salad: The apple in the salad adds a refreshing touch, though some prefer to omit it or would like more varied vegetables.
- Wedges: The rosemary wedges were a hit, but watch cooking times closely to avoid burning; some found reducing heat and time helpful.
