Crispy fried chicken tenders crusted in panko breadcrumbs are served with roasted carrot wedges infused with NOMU BBQ Rub. Sided with a fresh green leaf salad and creamy mayo for dunking. Lekker!
Crispy Chicken Tenders & Carrot Wedges
Crispy Chicken Tenders & Carrot Wedges
with tangy mayo
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cake Flour
- Carrot
- Chicken
- Free-range Chicken Mini Fillets
- Lemon Juice
- Mayo
- NOMU BBQ Rub
- Panko Breadcrumbs
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Egg/s
ROAST Carrot
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
Chicken PREP
Whisk 1 egg in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs. Pat the Chicken dry with paper towel and season. Coat the chicken pieces in the flour first, then in the egg, and, lastly, in the breadcrumbs.
FRYING MOMENT
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed tenders until golden and cooked through, 1-2 minutes per side. Drain on paper towel and season.
DO THE SIDES
In a bowl, combine the lemon juice with a drizzle of olive oil and seasoning. Toss through the shredded salad leaves. In a small bowl, combine the Mayo with a splash of water and seasoning.
TIME TO EAT
Plate up the roasted Carrot. Side with the golden Chicken tenders and the dressed salad leaves. Serve the mayo on the side for dunking. Well done, Chef!
ROAST Carrot
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
Chicken PREP
Whisk 1 egg in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs. Pat the Chicken dry with paper towel and season. Coat the chicken pieces in the flour first, then in the egg, and, lastly, in the breadcrumbs.
FRYING MOMENT
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed tenders until golden and cooked through, 1-2 minutes per side. Drain on paper towel and season.
DO THE SIDES
In a bowl, combine the lemon juice with a drizzle of olive oil and seasoning. Toss through the shredded salad leaves. In a small bowl, combine the Mayo with a splash of water and seasoning.
TIME TO EAT
Plate up the roasted Carrot. Side with the golden Chicken tenders and the dressed salad leaves. Serve the mayo on the side for dunking. Well done, Chef!
ROAST Carrot
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
Chicken PREP
Whisk 2 eggs in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs. Pat the Chicken dry with paper towel and season. Coat the chicken pieces in the flour first, then in the egg, and, lastly, in the breadcrumbs.
FRYING MOMENT
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed tenders until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Drain on paper towel and season.
DO THE SIDES
In a bowl, combine the lemon juice with a drizzle of olive oil and seasoning. Toss through the shredded salad leaves. In a small bowl, combine the Mayo with a splash of water and seasoning.
TIME TO EAT
Plate up the roasted Carrot. Side with the golden Chicken tenders and the dressed salad leaves. Serve the mayo on the side for dunking. Well done, Chef!
ROAST Carrot
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
Chicken PREP
Whisk 2 eggs in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs. Pat the Chicken dry with paper towel and season. Coat the chicken pieces in the flour first, then in the egg, and, lastly, in the breadcrumbs.
FRYING MOMENT
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed tenders until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Drain on paper towel and season.
DO THE SIDES
In a bowl, combine the lemon juice with a drizzle of olive oil and seasoning. Toss through the shredded salad leaves. In a small bowl, combine the Mayo with a splash of water and seasoning.
TIME TO EAT
Plate up the roasted Carrot. Side with the golden Chicken tenders and the dressed salad leaves. Serve the mayo on the side for dunking. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Crispy Chicken Tenders & Carrot Wedges?
The preparation time for Crispy Chicken Tenders & Carrot Wedges with tangy mayo is between 20 and 35 minutes.
What is the total time required to make Crispy Chicken Tenders & Carrot Wedges with tangy mayo?
The total time required to make Crispy Chicken Tenders & Carrot Wedges with tangy mayo is between 30 and 45 minutes.
How many servings does Crispy Chicken Tenders & Carrot Wedges provide?
4 servings
What are the main ingredients in Crispy Chicken Tenders & Carrot Wedges?
Cake Flour, Carrot, Chicken, Free-range Chicken Mini Fillets, Lemon Juice, Mayo, NOMU BBQ Rub, Panko Breadcrumbs, Salad Leaves
What is the nutritional information of Crispy Chicken Tenders & Carrot Wedges?
Calories: 713, Carbs: 71 grams, Fat: grams, Protein: 42.5 grams, Sugar: 19.4 grams, Salt: 1009 grams
How do I prepare Crispy Chicken Tenders & Carrot Wedges?
ROAST CARROT: Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). FRYING MOMENT: Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed tenders until golden and cooked through, 1-2 minutes per side. Drain on paper towel and season. TIME TO EAT: Plate up the roasted carrot. Side with the golden chicken tenders and the dressed salad leaves. Serve the mayo on the side for dunking. Well done, Chef! CHICKEN PREP: Whisk 1 egg in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs. Pat the chicken dry with paper towel and season. Coat the chicken pieces in the flour first, then in the egg, and, lastly, in the breadcrumbs. DO THE SIDES: In a bowl, combine the lemon juice with a drizzle of olive oil and seasoning. Toss through the shredded salad leaves. In a small bowl, combine the mayo with a splash of water and seasoning.
What should be prepared from my kitchen to make Crispy Chicken Tenders & Carrot Wedges?
Cake Flour, Carrot, Chicken, Free-range Chicken Mini Fillets, Lemon Juice, Mayo, NOMU BBQ Rub, Panko Breadcrumbs, Salad Leaves
How many calories does Crispy Chicken Tenders & Carrot Wedges have?
713 calories
How much fat content does Crispy Chicken Tenders & Carrot Wedges have?
grams
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