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Crumbed Chicken Dippers & Apple Salad with Rosemary Potato Wedges & Truffle Mayo Top rated | Available all November

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.

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Kid Friendly Climate Superstar Air Fryer Friendly
Prep: 40 mins
Cook: 40 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 olive oil
  • 2 potatoes
  • 2 rosemaries
  • 1 packet chicken breast
  • 1 plain flour
  • 1 packet panko breadcrumbs
  • 1 egg
  • 1 apple
  • 1 cucumber
  • 1 tsp balsamic vinegar
  • 1 bag mixed salad leaves
  • 1 sachet seasoning blend
  • 1 sachet italian truffle mayonnaise
  • 1 olive oil
  • 4 potatoes
  • 4 rosemaries
  • 1 packet chicken breast
  • 2 plain flours
  • 1 packet panko breadcrumbs
  • 2 eggs
  • 2 apples
  • 1 cucumber
  • 2 tsp balsamic vinegar
  • 1 bag mixed salad leaves
  • 2 sachets seasoning blend
  • 2 sachets italian truffle mayonnaise

Instructions

  1. • Preheat oven to 240°C/220°C fan-forced.
    • Cut potato into wedges. Pick and finely chop
    rosemary leaves.
    • Place potato and rosemary on a lined oven
    tray. Drizzle with olive oil and season with salt.
    Toss to coat, spread out evenly, then bake until
    tender, 25-30 minutes.
    TIP: Run your fingers down the stalk to remove the
    leaves easily.
    Little cooks: Help toss the wedges.
  2. • While the wedges are baking, cut chicken breast
    into 2cm strips.
    • In a shallow bowl, combine the plain flour and
    seasoning blend.
    • In a second shallow bowl, whisk the egg.
    • In a third shallow bowl, combine panko
    breadcrumbs and a pinch of salt.
    • Coat chicken first in flour mixture, followed by
    the egg and finally the panko breadcrumbs.
    Transfer to a plate.
    Little cooks: Help crumb the chicken! Use one hand
    for the wet ingredients and the other for the dry
    ingredients to avoid sticky fingers.
  3. • Heat a large frying pan over medium-high heat
    with enough olive oil to coat the base.
    • When oil is hot, cook crumbed chicken in
    batches until golden and cooked through,
    3-4 minutes each side.
    • Transfer to a paper towel-lined plate and season
    with salt.
    TIP: Add extra oil between batches if needed.
    TIP: Chicken is cooked through when it is no longer
    pink inside.
  4. • While the chicken is cooking, thinly slice apple
    into wedges. Thinly slice cucumber into
    half-moons.
  5. • In a large bowl, combine a drizzle of olive oil and
    the balsamic vinegar. Add apple, cucumber
    and mixed salad leaves. Toss to combine.
    Little cooks: Take the lead by tossing the salad!
  6. • Divide crumbed chicken dippers, apple salad
    and rosemary potato wedges between plates.
    • Serve with Italian truffle mayonnaise. Enjoy!