eCook Meal
Cornflake Chicken Tenders
with roasted sweet potato chunks
Crispy fried chicken tenders crusted in crushed cornflakes are served with roasted sweet potato, charred corn salad, and a lip-smacking pesto-mayo. Utterly delicious!
Serving guide
Choose your portion size.
ROAST SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C for 15-20 minutes (shifting halfway).
CHARRED Corn SALAD
Place a pan over medium heat with a drizzle of oil. When hot, fry the Corn until charred, 2-3 minutes (shifting occasionally). Remove from the pan and place in a salad bowl. Add the baby tomatoes, the salad leaves, the lemon juice, a drizzle of olive oil, and seasoning to the bowl. In a separate bowl, combine the mayo and pesto. Set aside.
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. Pat the chicken dry with paper towel. Coat the chicken strips in the flour first, then in the egg, and lastly in the 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. Fry the crumbed tenders 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. Side with the corn salad and the pesto mayo for dunking. Sprinkle over the chives. Voila, Chef!
Sweet Potato Chunks - 200g
Corn - 50g
Baby Tomatoes - 80g
Salad Leaves - 20g
Lemon Juice - 10ml
Mayo - 40ml
Pesto Princess Basil Pesto - 10ml
Self-raising Flour - 30ml
Cornflakes - 50g
Free-range Chicken Breast/s - 1
Fresh Chives - 3g
ROAST SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C for 15-20 minutes (shifting halfway).
CHARRED Corn SALAD
Place a pan over medium heat with a drizzle of oil. When hot, fry the Corn until charred, 2-3 minutes (shifting occasionally). Remove from the pan and place in a salad bowl. Add the baby tomatoes, the salad leaves, the lemon juice, a drizzle of olive oil, and seasoning to the bowl. In a separate bowl, combine the mayo and pesto. Set aside.
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. Pat the chicken dry with paper towel. Coat the chicken strips in the flour first, then in the egg, and lastly in the 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. Fry the crumbed tenders 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. Side with the corn salad and the pesto mayo for dunking. Sprinkle over the chives. Voila, Chef!
Sweet Potato Chunks - 400g
Corn - 100g
Baby Tomatoes - 160g
Salad Leaves - 40g
Lemon Juice - 20ml
Mayo - 80ml
Pesto Princess Basil Pesto - 20ml
Self-raising Flour - 60ml
Cornflakes - 100g
Free-range Chicken Breast/s - 2
Fresh Chives - 5g
ROAST SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C for 20-25 minutes (shifting halfway).
CHARRED Corn SALAD
Place a pan over medium heat with a drizzle of oil. When hot, fry the Corn until charred, 3-4 minutes (shifting occasionally). Remove from the pan and place in a salad bowl. Add the baby tomatoes, the salad leaves, the lemon juice, a drizzle of olive oil, and seasoning to the bowl. In a separate bowl, combine the mayo and pesto. Set aside.
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. Pat the chicken dry with paper towel. Coat the chicken strips in the flour first, then in the egg, and lastly in the 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. Fry the crumbed tenders 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. Side with the corn salad and the pesto mayo for dunking. Sprinkle over the chives. Voila, Chef!
Sweet Potato Chunks - 600g
Corn - 150g
Baby Tomatoes - 240g
Salad Leaves - 60g
Lemon Juice - 30ml
Mayo - 125ml
Pesto Princess Basil Pesto - 30ml
Self-raising Flour - 90ml
Cornflakes - 150g
Free-range Chicken Breasts - 3
Fresh Chives - 8g
ROAST SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C for 20-25 minutes (shifting halfway).
CHARRED Corn SALAD
Place a pan over medium heat with a drizzle of oil. When hot, fry the Corn until charred, 3-4 minutes (shifting occasionally). Remove from the pan and place in a salad bowl. Add the baby tomatoes, the salad leaves, the lemon juice, a drizzle of olive oil, and seasoning to the bowl. In a separate bowl, combine the mayo and pesto. Set aside.
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. Pat the chicken dry with paper towel. Coat the chicken strips in the flour first, then in the egg, and lastly in the 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. Fry the crumbed tenders 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. Side with the corn salad and the pesto mayo for dunking. Sprinkle over the chives. Voila, Chef!
Sweet Potato Chunks - 800g
Corn - 200g
Baby Tomatoes - 320g
Salad Leaves - 80g
Lemon Juice - 40ml
Mayo - 160ml
Pesto Princess Basil Pesto - 40ml
Self-raising Flour - 125ml
Cornflakes - 200g
Free-range Chicken Breasts - 4
Fresh Chives - 10g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R140.70
for 4 servings · R35.18 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Mayo needs 160 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 35% of packR40.44
-
Sweet Potato Chunks needs 800 gMedium Potatoes 2 kg 2 kg at R44.99 · 40% of packR18.00
-
Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
-
Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
-
Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Self-raising Flour needs 125 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Pesto Princess Basil Pesto
- Cornflakes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Cornflake Chicken Tenders?
The preparation time for Cornflake Chicken Tenders with roasted sweet potato chunks is between 20 and 40 minutes.
What is the total time required to make Cornflake Chicken Tenders with roasted sweet potato chunks?
The total time required to make Cornflake Chicken Tenders with roasted sweet potato chunks is between 40 and 60 minutes.
How many servings does Cornflake Chicken Tenders provide?
4 servings
What are the main ingredients in Cornflake Chicken Tenders?
Baby Tomato, Chicken, Chicken Breast, Corn, Cornflakes, Fresh Chives, Lemon Juice, Mayo, Pesto Princess Basil Pesto, Salad Leaves, Self-raising Flour, Sweet Potato
What is the nutritional information of Cornflake Chicken Tenders?
Calories: 928, Carbs: 109 grams, Fat: grams, Protein: 47.5 grams, Sugar: 24.3 grams, Salt: 782 grams
How do I prepare Cornflake Chicken Tenders?
YUM YUM!: Plate up the crunchy chicken tenders alongside the sweet potato. Side with the corn salad and the pesto mayo for dunking. Sprinkle over the chives. Voila, Chef! FRY THE TENDERS: Return the pan to medium-high heat with enough oil to cover the base. Fry the crumbed tenders until golden and cooked through, 2-3 minutes per side. Drain on paper towel and season. 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. Pat the chicken dry with paper towel. Coat the chicken strips in the flour first, then in the egg, and lastly in the cornflakes. When passing through the cornflakes, press it into the meat so it sticks and coats evenly. CHARRED CORN SALAD: Place a pan over medium heat with a drizzle of oil. When hot, fry the corn until charred, 2-3 minutes (shifting occasionally). Remove from the pan and place in a salad bowl. Add the baby tomatoes, the salad leaves, the lemon juice, a drizzle of olive oil, and seasoning to the bowl. In a separate bowl, combine the mayo and pesto. Set aside. ROAST SWEET POTATO: Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C for 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Cornflake Chicken Tenders?
Baby Tomato, Chicken, Chicken Breast, Corn, Cornflakes, Fresh Chives, Lemon Juice, Mayo, Pesto Princess Basil Pesto, Salad Leaves, Self-raising Flour, Sweet Potato
How many calories does Cornflake Chicken Tenders have?
928 calories
How much fat content does Cornflake Chicken Tenders have?
grams