Few things delight the taste buds like crumbed chicken. These panko breadcrumb-coated chicken tenders are drizzled with a lemon & thyme butter sauce, served next to a smooth potato mash and a fresh salad to balance the richness. This won’t be the last time you make this recipe, Chef!
Crispy Chicken & Thyme Sauce
Crispy Chicken & Thyme Sauce
with mashed potato & a fresh salad
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Cake Flour
- Carrot
- Chicken
- Free-range Chicken Mini Fillets
- Fresh Thyme
- Lemon Juice
- Panko Breadcrumbs
- Potato
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Milk (optional)
- Paper Towel
- Butter
MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
OH CRUMBS!
In a shallow dish, whisk 1 egg with ½ a tsp of water. Combine the flour and seasoning in a second bowl and place the breadcrumbs in a third bowl. Coat the Chicken mini fillets in the flour first, then in the egg, and, lastly, in the breadcrumbs. Press the crumb into the fillets for an even coating.
FRY THE Chicken
Place a non-stick pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed mini fillets until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and drain on paper towel.
THYME SAUCE
Return the pan to medium heat with a drizzle of oil and 30g of butter. When the butter has melted, fry the chopped thyme until fragrant, 1-2 minutes. Remove from the heat, add the lemon juice (to taste), and season.
SIDE SALAD
In a salad bowl, combine the Carrot ribbons and the rinsed salad leaves with a drizzle of olive oil and seasoning.
TIME TO EAT
Plate up the mashed Potato and side with the crispy Chicken tenders. Drizzle over the thyme sauce and serve the salad on the side. Delicious!
MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
OH CRUMBS!
In a shallow dish, whisk 1 egg with ½ a tsp of water. Combine the flour and seasoning in a second bowl and place the breadcrumbs in a third bowl. Coat the Chicken mini fillets in the flour first, then in the egg, and, lastly, in the breadcrumbs. Press the crumb into the fillets for an even coating.
FRY THE Chicken
Place a non-stick pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed mini fillets until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and drain on paper towel.
THYME SAUCE
Return the pan to medium heat with a drizzle of oil and 60g of butter. When the butter has melted, fry the chopped thyme until fragrant, 1-2 minutes. Remove from the heat, add the lemon juice (to taste), and season.
SIDE SALAD
In a salad bowl, combine the Carrot ribbons and the rinsed salad leaves with a drizzle of olive oil and seasoning.
TIME TO EAT
Plate up the mashed Potato and side with the crispy tenders. Drizzle over the thyme sauce and serve the salad on the side. Delicious!
MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
OH CRUMBS!
In a shallow dish, whisk 2 eggs with ½ a tsp of water. Combine the flour and seasoning in a second bowl and place the breadcrumbs in a third bowl. Coat the Chicken mini fillets in the flour first, then in the egg, and, lastly, in the breadcrumbs. Press the crumb into the fillets for even coating.
FRY THE Chicken
Place a non-stick pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed mini fillets until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and drain on paper towel.
THYME SAUCE
Return the pan to medium heat with a drizzle of oil and 90g of butter. When the butter has melted, fry the chopped thyme until fragrant, 1-2 minutes. Remove from the heat, add the lemon juice (to taste), and season.
SIDE SALAD
In a salad bowl, combine the Carrot ribbons and the rinsed salad leaves with a drizzle of olive oil and seasoning.
TIME TO EAT
Plate up the mashed Potato and side with the crispy tenders. Drizzle over the thyme sauce and serve the salad on the side. Delicious!
MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
OH CRUMBS!
In a shallow dish, whisk 2 eggs with ½ a tsp of water. Combine the flour and seasoning in a second bowl and place the breadcrumbs in a third bowl. Coat the Chicken mini fillets in the flour first, then in the egg, and, lastly, in the breadcrumbs. Press the crumb into the fillets for an even coating.
FRY THE Chicken
Place a non-stick pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed mini fillets until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and drain on paper towel.
THYME SAUCE
Return the pan to medium heat with a drizzle of oil and 120g of butter. When the butter has melted, fry the chopped thyme until fragrant, 1-2 minutes. Remove from the heat, add the lemon juice (to taste), and season.
SIDE SALAD
In a salad bowl, combine the Carrot ribbons and the rinsed salad leaves with a drizzle of olive oil and seasoning.
TIME TO EAT
Plate up the mashed Potato and side with the crispy tenders. Drizzle over the thyme sauce and serve the salad on the side. Delicious!
Frequently Asked Questions
What is the preparation time for Crispy Chicken & Thyme Sauce?
The preparation time for Crispy Chicken & Thyme Sauce with mashed potato & a fresh salad is between 15 and 30 minutes.
What is the total time required to make Crispy Chicken & Thyme Sauce with mashed potato & a fresh salad?
The total time required to make Crispy Chicken & Thyme Sauce with mashed potato & a fresh salad is between 35 and 50 minutes.
How many servings does Crispy Chicken & Thyme Sauce provide?
4 servings
What are the main ingredients in Crispy Chicken & Thyme Sauce?
Cake Flour, Carrot, Chicken, Free-range Chicken Mini Fillets, Fresh Thyme, Lemon Juice, Panko Breadcrumbs, Potato, Salad Leaves
What is the nutritional information of Crispy Chicken & Thyme Sauce?
Calories: 665, Carbs: 114 grams, Fat: grams, Protein: 49.3 grams, Sugar: 10.3 grams, Salt: 236 grams
How do I prepare Crispy Chicken & Thyme Sauce?
THYME SAUCE: Return the pan to medium heat with a drizzle of oil and 60g of butter. When the butter has melted, fry the chopped thyme until fragrant, 1-2 minutes. Remove from the heat, add the lemon juice (to taste), and season. MASH: Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. OH CRUMBS!: In a shallow dish, whisk 1 egg with ½ a tsp of water. Combine the flour and seasoning in a second bowl and place the breadcrumbs in a third bowl. Coat the chicken mini fillets in the flour first, then in the egg, and, lastly, in the breadcrumbs. Press the crumb into the fillets for an even coating. FRY THE CHICKEN: Place a non-stick pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed mini fillets until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and drain on paper towel. SIDE SALAD: In a salad bowl, combine the carrot ribbons and the rinsed salad leaves with a drizzle of olive oil and seasoning. TIME TO EAT: Plate up the mashed potato and side with the crispy tenders. Drizzle over the thyme sauce and serve the salad on the side. Delicious!
What should be prepared from my kitchen to make Crispy Chicken & Thyme Sauce?
Cake Flour, Carrot, Chicken, Free-range Chicken Mini Fillets, Fresh Thyme, Lemon Juice, Panko Breadcrumbs, Potato, Salad Leaves
How many calories does Crispy Chicken & Thyme Sauce have?
665 calories
How much fat content does Crispy Chicken & Thyme Sauce have?
grams
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