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!
Potato - 200g
Cake Flour - 30ml
Panko Breadcrumbs - 125ml
Free-range Chicken Mini Fillets - 150g
Fresh Thyme - 3g
Lemon Juice - 10ml
Carrot - 120g
Salad Leaves - 20g
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!
Potato - 400g
Cake Flour - 60ml
Panko Breadcrumbs - 250ml
Free-range Chicken Mini Fillets - 300g
Fresh Thyme - 5g
Lemon Juice - 20ml
Carrot - 120g
Salad Leaves - 40g
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!
Potato - 600g
Cake Flour - 90ml
Panko Breadcrumbs - 375ml
Free-range Chicken Mini Fillets - 450g
Fresh Thyme - 8g
Lemon Juice - 30ml
Carrot - 240g
Salad Leaves - 60g
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!
Potato - 800g
Cake Flour - 125ml
Panko Breadcrumbs - 500ml
Free-range Chicken Mini Fillets - 600g
Fresh Thyme - 10g
Lemon Juice - 40ml
Carrot - 240g
Salad Leaves - 80g
Woolies Products in this dish
