Cornmeal-Crusted Chicken
with roasted potato wedges & ranch dip
We’re giving chicken breasts a crisp cornmeal coating before searing, roasting and dunking them into homemade ranch dip. Buttery carrots and roasted potatoes complete this Southern-inspired plate.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
310 g
Filets de poitrines de poulet
2 pièce(s)
Pomme de terre Russet
1 pièce(s)
Carotte
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Sulfites, Blé, Moutarde, Crustacés, Poisson, Lait, Sésame, Soya)
¼ tasse(s)
Mélange d’épices pour semoule de maïs
(Contient Blé Peut contenir Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Sulfites)
1 cc
Mélange d'épices à l'ail et à l'aneth
(Contient Sulfites Peut contenir Noix, Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
Pas inclus dans votre livraison
¼ cc
Poivre*
1 cs
Beurre*
0.13 cc
Sel*
2 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- Cut potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, half the Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast on the middle rack of the oven for 22-25 min, tossing halfway through, until tender and golden-brown.
- Meanwhile, peel, then cut carrot into 1/4-inch rounds.
- To a small bowl, add remaining Dill-Garlic Spice Blend, remaining mayo and 2 tsp (4 tsp) water. Season with pepper, then stir to combine. Set aside.
- To a medium bowl, add Cornmeal Breading Spice Blend.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Coat chicken all over with 1 tbsp (2 tbsp) mayo.*
- Working with one chicken breast at a time, add chicken to the bowl with Cornmeal Breading Spice Blend. Toss to coat, pressing breading into chicken to adhere.
- Discard any excess Cornmeal Breading Spice Blend.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat.
- When the pan is hot, add chicken. Sear for 1-2 min per side, until golden-brown.
- Transfer chicken to another parchment-lined baking sheet.
- Roast chicken on the upper rack of the oven for 6-8 min, until cooked through.**
- While chicken roasts, carefully wipe the pan clean.
- In the same pan, heat 2 tbsp (4 tbsp) water and 1 tbsp (2 tbsp) butter over medium-high.
- When butter is melted, add carrots. Cook for 4-6 min, stirring occasionally, until tender.
- Season with salt and pepper, to taste.
- Serve cornmeal-crusted chicken with roasted potato wedges and carrots alongside.
- Serve ranch dip on the side for dipping.
- Enjoy!