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Crunchtastic Game Day 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!
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
310 g
Chicken Breast Tenders
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)
½ cup
Mayonnaise
(Contains Egg, Mustard)
2 tbsp
BBQ Sauce
(Contains Mustard)
2 tbsp
Hot Sauce
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
½ cup
Panko Breadcrumbs
(Contains Wheat)
Not included in your delivery
½ tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 475˚F.Wash and dry all produce.Heat Guide for Step 5: 1 tsp (2 tsp) mild, 2 tsp (4 tsp) medium, 1 tbsp (2 tbsp) spicy and 2 tbsp (4 tbsp) extra-spicy! Cut potatoes into 1/2-inch wedges.Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, 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 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Add cornflakes 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 cornflakes, then shake to mix.Pat chicken dry with paper towels.Add chicken, and 3 tbsp (6 tbsp) mayo to a shallow dish. Season with salt and pepper. Toss to coat.Add chicken to cornflake mixture, one at a time, shaking bag to coat after each addition. Using your hands, press cornflake mixture into chicken to coat completely.
Transfer chicken to a parchment-lined baking sheet. 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 heat.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.Add chives and remaining mayo to a large bowl. 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. Add BBQ sauce and hot sauce to a medium bowl. (NOTE: Reference heat guide.) 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.
