Crumbed Chicken Fingers & Plum BBQ Sauce
with Cheesy Wedges & Slaw
If you don’t want to use a fork we don’t blame you, these chicken fingers are so golden and irresistible in a crunchy crumb that they need to be dunked in a smokey sweet plum BBQ sauce immediately. Wipe everything up with a side of wedges, covered in melted Cheddar cheese. We recommend trying them with the sauce too!
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
2
potato
1 packet
chicken breast
1 packet
Creamy Salad Dressing
(Contains: Eggs, Milk; May be present: Gluten, Fish, Tree Nuts, Sesame, Soy)
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 bag
baby spinach leaves
½ packet
Plum Sauce
(Contains: Soy; )
1 bag
slaw mix
1 sachet
Aussie Spice Blend
1 packet
BBQ sauce
(May be present: Gluten, Fish, Sesame, Soy, Almond, Cashew, Eggs, Milk)
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains: Gluten; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until just tender, 20-25 minutes.
• Meanwhile, cut chicken breast into 2cm strips. In a medium bowl, combine chicken, creamy salad dressing, Aussie spice blend and the plain flour. Season with salt and pepper. • In a shallow bowl, add panko breadcrumbs. Coat handfuls of chicken in the panko. Transfer to a plate.
• Heat a large frying pan over high heat with a generous drizzle of olive oil. When oil is hot, cook crumbed chicken until golden, 2 minutes each side. • Transfer chicken to a second lined oven tray, then bake until cooked through, 8-10 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• While the chicken is baking, roughly chop baby spinach leaves. Transfer to a second medium bowl. • In a small bowl, combine BBQ sauce and plum sauce (see ingredients). Set aside.
• When the wedges have 5 minutes remaining, remove tray from oven, then sprinkle with shredded Cheddar cheese and bake until golden and crispy, 5 minutes. • To the baby spinach, add slaw mix and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste.
• Divide cheesy wedges, crumbed chicken fingers and slaw between plates. • Serve with plum BBQ sauce. Enjoy!
