Popcorn Chicken and Crispy Potatoes
for adults: add spicy chilli oilCalories
:
762 kcalProtein
:
55g proteinTotal
:
45 minutesDifficulty
:
EasyFamily Friendly
Egg(s) not included
Allergens:
- Cereals containing gluten
- Wheat
- Egg
- Mustard
- Celery
A recipe conveniently customised just to your liking!
Ingredients
Serving amount
250 grams
Broccoli
1 unit(s)
Carrot
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
300 grams
Diced Irish Chicken Breast
50 grams
Mayonnaise
(Contains: Egg, Mustard)
1 unit(s)
Tomato
2 sachet(s)
Ketchup
(Contains: Celery)
8 milliliter(s)
Chilli Oil
1 unit(s)
Lemon
500 grams
Baby Potatoes
2 sachet(s)
Paprika
(Contains: Mustard)
Not included in your delivery
3 tbsp
Flour
1 unit(s)
Egg
to taste
Pepper
to taste
Salt
to taste
Oil
Nutrition Values
Energy (kJ)3190 kJ
Energy (kcal)762 kcal
Fat30.2 g
of which saturates5.3 g
Carbohydrate68.1 g
of which sugars22.1 g
Dietary Fiber17.1 g
Protein55 g
Salt6.8 g
Trans Fat0.9 g
Potassium1410.5 mg
Calcium104.3 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
- Toss with half the paprika, salt, pepper and a drizzle of oil.
- Spread out in a single layer.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm-wide, 5cm-long batons.
- Pop the carrots onto another large (lined) baking tray.
- Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
- Roast on the middle shelf until the carrots are tender and cooked through, 18-20 mins. Turn halfway through.
3
- Trim the tip of the broccoli. Cut the head into small florets and the stem into 2cm pieces.
- Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
- When 10-15 mins are remaining on the carrot, place the broccoli alongside on the baking tray and roast until the edges are crispy and slightly charred, 10-15 mins.
- Meanwhile, quarter the lemon.
4
- Add 3 tbsp flour (per 2P) and 1 egg (per 2P) to a bowl and whisk together. Season with salt and pepper.
- In another bowl, season the breadcrumbs with salt and pepper.
- Dip the chicken in the flour and egg mixture. Firmly press into the breadcrumbs. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
5
- Place a pan over high heat with enough oil to coat the bottom.
- Add the chicken to the pan and fry until golden, 6-8 mins. Turn every 2-3 mins and adjust the heat if needed. IMPORTANT: Chicken is cooked when no longer pink in the middle.
6
- Divide the popcorn chicken, roasted carrot, potatoes and broccoli between plates.
- Serve with the ketchup, mayonnaise and lemon wedges on the side.
- Drizzle the chilli oil over the adult dishes.
