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!
Carrot - 240g
NOMU BBQ Rub - 5ml
Cake Flour - 30ml
Panko Breadcrumbs - 100ml
Free-range Chicken Mini Fillets - 150g
Lemon Juice - 10ml
Salad Leaves - 20g
Mayo - 50ml
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!
Carrot - 480g
NOMU BBQ Rub - 10ml
Cake Flour - 60ml
Panko Breadcrumbs - 200ml
Free-range Chicken Mini Fillets - 300g
Lemon Juice - 20ml
Salad Leaves - 40g
Mayo - 100ml
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!
Carrot - 720g
NOMU BBQ Rub - 15ml
Cake Flour - 90ml
Panko Breadcrumbs - 300ml
Free-range Chicken Mini Fillets - 450g
Lemon Juice - 30ml
Salad Leaves - 60g
Mayo - 150ml
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!
Carrot - 960g
NOMU BBQ Rub - 20ml
Cake Flour - 125ml
Panko Breadcrumbs - 400ml
Free-range Chicken Mini Fillets - 600g
Lemon Juice - 40ml
Salad Leaves - 80g
Mayo - 200ml
Woolies Products in this dish
