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Crunchy Game Day Organic Chicken Strips
with Creamy Bacon Slaw
Get your game face on because this recipe goes the distance! Coated with crunchy corn flakes, these crispy "boneless wings" bring all your favourite game day flavours and leave the messy bones at the sidelines!
Ingredients: Yellow potato • Organic chicken breast • Coleslaw mix (carrot, green cabbage, red cabbage) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Corn flakes (milled corn, sugars (sugar, corn and barley malt extract), salt, riboflavin, vitamins and minerals (iron, niacinamide, thiamine hydrochloride, d-calcium pantothenate, pyridoxine hydrochloride, folic acid)) (barley) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Celery • Chives.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Organic Chicken Breast
100 g
Bacon Strips
500 g
Yellow Potato
170 g
Coleslaw Cabbage Mix
3 unit(s)
Celery
7 g
Chives
1 cup
Corn Flakes
(Contains Barley May contain Soy)
8 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
4 tbsp
BBQ Sauce
(Contains Mustard May contain Gluten, Sulphites, Egg, Wheat, Sesame, Crustaceans, Soy, Fish, Milk)
2 tbsp
Hot Sauce
(May contain Gluten, Milk, Mustard, Sulphites, Fish, Sesame, Tree nuts, Soy, Crustaceans, Wheat, Egg)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
⅔ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
½ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- To an unlined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Line a baking sheet with parchment paper.
- Add corn flakes to a large zip-top bag. Seal shut. Using a rolling pin or the bottom of a pot, crush cornflakes into a breadcrumb-like texture.
- Add panko to the bag with crushed corn flakes, then shake to mix.
- Pat chicken dry with paper towels. Cut into 1-inch strips.
- Add chicken and 3 tbsp (6 tbsp) mayo to a shallow dish. Season with salt and pepper. Toss to coat.
- Add chicken, one piece at a time, to corn flake mixture. Shake the bag to coat each piece. Using your hands, press corn flake mixture into chicken to adhere completely.
- Transfer chicken to the prepared baking sheet. Repeat until all chicken pieces have been crusted.
- Drizzle 1 tbsp (2 tbsp) oil over chicken.
- Roast in the top of the oven, flipping halfway until golden-brown and cooked through, 12-16 min.**
- Meanwhile, heat a large non-stick pan over medium.
- When the pan is hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.**
- Remove from heat.
- Using tongs, transfer to a paper towel-lined plate. Set aside.
- Meanwhile, thinly slice celery.
- Thinly slice chives.
- To a large bowl, add chives and remaining mayo. Season with salt and pepper. Stir to combine. Reserve half the chive mayo in a small bowl.
- Add vinegar, celery, coleslaw cabbage mix and 1/2 tsp (1 tsp) sugar to the large bowl with chive mayo and toss to coat.
- To a medium bowl, add half the BBQ sauce (use all for 4 servings) and hot sauce. (Like things spicy? Add more hot sauce!) Stir to mix.
- Tear bacon into bite-sized pieces, then add to the large bowl with slaw. Stir to mix.
- Divide wedges, creamy bacon slaw and chicken strips between plates.
- Serve reserved chive mayo and hot BBQ sauce alongside for dipping.
If you've opted to get organic chicken, pat chicken dry with paper towels. Cut into 1-inch strips. Follow the rest of the recipe as written.