What are the main ingredients in Paardenkloof’s Chicken Tenders?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel

What is the nutritional information of Paardenkloof’s Chicken Tenders?

Calories: 1314, Carbs: 146 grams, Fat: grams, Protein: 51.7 grams, Sugar: 44.7 grams, Salt: 779 grams

How do I prepare Paardenkloof’s Chicken Tenders?

PAPRIKA POTATO WEDGES: Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, ½ the smoked paprika, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. CREAMY COLESLAW: In a bowl, toss together the shredded cabbage, the cucumber matchsticks, ½ the toasted seeds, the mayo, ½ the chopped chives, and seasoning. Set aside. SWEET-HOT OIL: Return the pan to medium-high heat. Add the sweet vinegar, the remaining smoked paprika, and the chilli oil (to taste). Simmer until thickening, 1-2 minutes. Loosen with 2 tbsp of water. Remove from the heat and set aside. Keep in the pan to reheat before serving. A MEMORABLE MEAL: Serve up the crispy cornflake tenders and drizzle with the hot honey sauce. Plate the golden potatoes and the creamy slaw alongside. Garnish with the remaining toasted seeds and the chopped chives. THE CRUNCH FACTOR: Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. CORNFLAKE-CRUST CHICKEN: Pat the chicken dry with paper towel. Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes: one containing ⅔ (about 60ml) of the flour (seasoned lightly) and the other containing the crushed cornflakes. Coat the chicken 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.

What should be prepared from my kitchen to make Paardenkloof’s Chicken Tenders?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel

Paardenkloof’s Chicken Tenders

Name: Paardenkloof’s Chicken Tenders
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Egg/s; Paper Towel

Ever heard of brinner, Chef? That’s eating a breakfast meal for dinner. We’re doing a unique UCOOK take on that by using cornflakes as a crust for the crispiest chicken tenders you’ll ever taste. These are drizzled with a hot honey sauce, then sided with paprika-spiced potato wedges and a creamy chive, cucumber & sunflower seed coleslaw.

Paardenkloof’s Chicken Tenders

with potato wedges & a hot honey sauce

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Cabbage
Cake Flour
Chicken
Chilli Oil
Cornflakes
Cucumber
Free-range Chicken Mini Fillets
Fresh Chives
Potato
Roasted Garlic Mayo
Smoked Paprika
Sunflower Seeds
Sweet Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s
Paper Towel

Serves 1

PAPRIKA POTATO WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, ½ the smoked paprika, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY COLESLAW
In a bowl, toss together the shredded cabbage, the cucumber matchsticks, ½ the toasted seeds, the mayo, ½ the chopped chives, and seasoning. Set aside.
CORNFLAKE-CRUST CHICKEN
Pat the chicken dry with paper towel. Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes: one containing ⅔ (about 40ml) of the flour (seasoned lightly) and the other containing the crushed cornflakes. Coat the chicken 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.
THE CRUNCH FACTOR
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season.
SWEET-HOT OIL
Return the pan to medium-high heat. Add the sweet vinegar, the remaining smoked paprika, and the chilli oil (to taste). Simmer until thickening, 1-2 minutes. Loosen with 1 tbsp of water. Remove from the heat and set aside. Keep in the pan to reheat before serving.
A MEMORABLE MEAL
Serve up the crispy cornflake tenders and drizzle with the hot honey sauce. Plate the golden potatoes and the creamy slaw alongside. Garnish with the remaining toasted seeds and the chopped chives.

Potato - 200g
Smoked Paprika - 10ml
Sunflower Seeds - 10g
Cabbage - 100g
Cucumber - 50g
Roasted Garlic Mayo - 1 unit
Fresh Chives - 3g
Free-range Chicken Mini Fillets - 150g
Cake Flour - 40ml
Cornflakes - 50g
Sweet Vinegar - 35ml
Chilli Oil - 2 units

Download the Recipe

Serves 2

PAPRIKA POTATO WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, ½ the smoked paprika, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY COLESLAW
In a bowl, toss together the shredded cabbage, the cucumber matchsticks, ½ the toasted seeds, the mayo, ½ the chopped chives, and seasoning. Set aside.
CORNFLAKE-CRUST CHICKEN
Pat the chicken dry with paper towel. Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes: one containing ⅔ (about 60ml) of the flour (seasoned lightly) and the other containing the crushed cornflakes. Coat the chicken 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.
THE CRUNCH FACTOR
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season.
SWEET-HOT OIL
Return the pan to medium-high heat. Add the sweet vinegar, the remaining smoked paprika, and the chilli oil (to taste). Simmer until thickening, 1-2 minutes. Loosen with 2 tbsp of water. Remove from the heat and set aside. Keep in the pan to reheat before serving.
A MEMORABLE MEAL
Serve up the crispy cornflake tenders and drizzle with the hot honey sauce. Plate the golden potatoes and the creamy slaw alongside. Garnish with the remaining toasted seeds and the chopped chives.

Potato - 400g
Smoked Paprika - 20ml
Sunflower Seeds - 20g
Cabbage - 200g
Cucumber - 100g
Roasted Garlic Mayo - 1 unit
Fresh Chives - 5g
Free-range Chicken Mini Fillets - 300g
Cake Flour - 80ml
Cornflakes - 100g
Sweet Vinegar - 70ml
Chilli Oil - 4 units

Download the Recipe

Serves 3

PAPRIKA POTATO WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, ½ the smoked paprika, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY COLESLAW
In a bowl, toss together the shredded cabbage, the cucumber matchsticks, ½ the toasted seeds, the mayo, ½ the chopped chives, and seasoning. Set aside.
CORNFLAKE-CRUST CHICKEN
Pat the chicken dry with paper towel. Whisk 2 eggs in a shallow dish with 2 tsp of water. Prepare two more shallow dishes: one containing ⅔ (about 80ml) of the flour (seasoned lightly) and the other containing the crushed cornflakes. Coat the chicken 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.
THE CRUNCH FACTOR
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches.
SWEET-HOT OIL
Return the pan to medium-high heat. Add the sweet vinegar, the remaining smoked paprika, and the chilli oil (to taste). Simmer until thickening, 3-4 minutes. Loosen with 3 tbsp of water. Remove from the heat and set aside. Keep in the pan to reheat before serving.
A MEMORABLE MEAL
Serve up the crispy cornflake tenders and drizzle with the hot honey sauce. Plate the golden potatoes and the creamy slaw alongside. Garnish with the remaining toasted seeds and the chopped chives.

Potato - 600g
Smoked Paprika - 30ml
Sunflower Seeds - 30g
Cabbage - 300g
Cucumber - 150g
Roasted Garlic Mayo - 2 units
Fresh Chives - 8g
Free-range Chicken Mini Fillets - 450g
Cake Flour - 125ml
Cornflakes - 150g
Sweet Vinegar - 105ml
Chilli Oil - 6 units

Download the Recipe

Serves 4

PAPRIKA POTATO WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, ½ the smoked paprika, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY COLESLAW
In a bowl, toss together the shredded cabbage, the cucumber matchsticks, ½ the toasted seeds, the mayo, ½ the chopped chives, and seasoning. Set aside.
CORNFLAKE-CRUST CHICKEN
Pat the chicken dry with paper towel. Whisk 2 eggs in a shallow dish with 2 tsp of water. Prepare two more shallow dishes: one containing ⅔ (about 100ml) of the flour (seasoned lightly) and the other containing the crushed cornflakes. Coat the chicken 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.
THE CRUNCH FACTOR
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches.
SWEET-HOT OIL
Return the pan to medium-high heat. Add the sweet vinegar, the remaining smoked paprika, and the chilli oil (to taste). Simmer until thickening, 3-4 minutes. Loosen with 4 tbsp of water. Remove from the heat and set aside. Keep in the pan to reheat before serving.
A MEMORABLE MEAL
Serve up the crispy cornflake tenders and drizzle with the hot honey sauce. Plate the golden potatoes and the creamy slaw alongside. Garnish with the remaining toasted seeds and the chopped chives.