Crispy fried chicken tenders crusted in crushed cornflakes are served with roasted sweet potato wedges, charred corn salad, and a lip-smacking pesto-mayo. Utterly delicious!
Cornflake Chicken Tenders
Cornflake Chicken Tenders
with roasted sweet potato wedges
Hands on Time: 30 - 50 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Baby Tomatoes
- Chicken
- Corn
- Cornflakes
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Parsley
- Lemon Juice
- Pesto Mayo
- Salad Leaves
- Self-raising Flour
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Paper Towel
SWEET WEDGES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CHARRED CORN SALAD
Place a pan over medium heat with a drizzle of oil. When hot, add the corn and fry until charred, 2-3 minutes (shifting occasionally). Remove from the pan and place in a salad bowl. Add the halved baby tomatoes, the shredded salad leaves, the lemon juice, a drizzle of olive oil, and seasoning to the bowl.
PREP THE BREADING
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 crushed cornflakes. Coat the chicken strips in the flour first, then in the egg, and lastly in the crushed cornflakes. When passing through the cornflakes, press it into the meat so it sticks and coats evenly.
FRY THE TENDERS
Return the pan to medium-high heat with enough oil to cover the base. When hot, add the crumbed tenders and fry until golden and cooked through, 2-3 minutes per side. Drain on paper towel and season.
YUM YUM!
Plate up the crunchy chicken tenders alongside the sweet potato wedges. Side with the charred corn salad and the pesto mayo for dunking. Sprinkle over the chopped parsley. Voila, Chef!
Sweet Potato - 250g
Corn - 50g
Baby Tomatoes - 80g
Salad Leaves - 20g
Lemon Juice - 10ml
Self-raising Flour - 30ml
Cornflakes - 50g
Free-range Chicken Breast - 1
Pesto Mayo - 50ml
Fresh Parsley - 3g
SWEET WEDGES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CHARRED CORN SALAD
Place a pan over medium heat with a drizzle of oil. When hot, add the corn and fry until charred, 2-3 minutes (shifting occasionally). Remove from the pan and place in a salad bowl. Add the halved baby tomatoes, the shredded salad leaves, the lemon juice, a drizzle of olive oil, and seasoning to the bowl.
PREP THE BREADING
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 crushed cornflakes. Coat the chicken strips in the flour first, then in the egg, and lastly in the crushed cornflakes. When passing through the cornflakes, press it into the meat so it sticks and coats evenly.
FRY THE TENDERS
Return the pan to medium-high heat with enough oil to cover the base. When hot, add the crumbed tenders and fry until golden and cooked through, 2-3 minutes per side. Drain on paper towel and season.
YUM YUM!
Plate up the crunchy chicken tenders alongside the sweet potato wedges. Side with the charred corn salad and the pesto mayo for dunking. Sprinkle over the chopped parsley. Voila, Chef!
Sweet Potato - 500g
Corn - 100g
Baby Tomatoes - 160g
Salad Leaves - 40g
Lemon Juice - 20ml
Self-raising Flour - 60ml
Cornflakes - 100g
Free-range Chicken Breasts - 2
Pesto Mayo - 100ml
Fresh Parsley - 5g
SWEET WEDGES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CHARRED CORN SALAD
Place a pan over medium heat with a drizzle of oil. When hot, add the corn and fry until charred, 3-4 minutes (shifting occasionally). Remove from the pan and place in a salad bowl. Add the halved baby tomatoes, the shredded salad leaves, the lemon juice, a drizzle of olive oil, and seasoning to the bowl.
PREP THE BREADING
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 crushed cornflakes. Coat the chicken strips in the flour first, then in the egg, and lastly in the crushed cornflakes. When passing through the cornflakes, press it into the meat so it sticks and coats evenly.
FRY THE TENDERS
Return the pan to medium-high heat with enough oil to cover the base. When hot, add the crumbed tenders and fry until golden and cooked through, 2-3 minutes per side. You may need to do this step in batches. Drain on paper towel and season.
YUM YUM!
Plate up the crunchy chicken tenders alongside the sweet potato wedges. Side with the charred corn salad and the pesto mayo for dunking. Sprinkle over the chopped parsley. Voila, Chef!
Sweet Potato - 750g
Corn - 150g
Baby Tomatoes - 240g
Salad Leaves - 60g
Lemon Juice - 30ml
Self-raising Flour - 90ml
Cornflakes - 150g
Free-range Chicken Breasts - 3
Pesto Mayo - 150ml
Fresh Parsley - 8g
SWEET WEDGES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CHARRED CORN SALAD
Place a pan over medium heat with a drizzle of oil. When hot, add the corn and fry until charred, 3-4 minutes (shifting occasionally). Remove from the pan and place in a salad bowl. Add the halved baby tomatoes, the shredded salad leaves, the lemon juice, a drizzle of olive oil, and seasoning to the bowl.
PREP THE BREADING
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 crushed cornflakes. Coat the chicken strips in the flour first, then in the egg, and lastly in the crushed cornflakes. When passing through the cornflakes, press it into the meat so it sticks and coats evenly.
FRY THE TENDERS
Return the pan to medium-high heat with enough oil to cover the base. When hot, add the crumbed tenders and fry until golden and cooked through, 2-3 minutes per side. You may need to do this step in batches. Drain on paper towel and season.
YUM YUM!
Plate up the crunchy chicken tenders alongside the sweet potato wedges. Side with the charred corn salad and the pesto mayo for dunking. Sprinkle over the chopped parsley. Voila, Chef!
Sweet Potato - 1kg
Corn - 200g
Baby Tomatoes - 320g
Salad Leaves - 80g
Lemon Juice - 40ml
Self-raising Flour - 125ml
Cornflakes - 200g
Free-range Chicken Breasts - 4
Pesto Mayo - 200ml
Fresh Parsley - 10g
Woolies Products in this dish
