Crispy Chicken Fingers

with Roasted Potatoes, Fresh Veggie Salad & Honey Mustard Sauce

  • 45 min
Customer Favourite
Poultry
Dairy product
Gluten
Family Friendly
High in fiber
High Protein
Make it family night with homemade fries, chicken fingers, honey-mustard sauce and a side of fresh veggies to warm you even of the coldest days!
Crispy Chicken Fingers

Ingredients

1/2
Green Bell Pepper(s)
14 ml
Honey
1/4 cup(s)
Unbleached Flour
100 g
Cherry Tomatoes
1 tbsp
Old Fashioned Mustard
4
Chicken Thigh(s)
1
Corn Ear(s)
60 ml
Egg(s)
1 tbsp
White Wine Vinegar
1
Green Onion(s)
2
Russet Potatoes
1/2 cup(s)
Breadcrumbs
Nutritional facts
Per serving
Amount / Serving
Calories
917 kcal
Total fat
17 g
Saturated Fat
3 g
Sodium
712 mg
Total Carbohydrate
135 g
Fiber
15 g
Sugar
22 g
Proteins
61 g

Instructions

Cook the potatoes
1

Prepare the potatoes

Preheat the oven to 450°F

Wash and cut the potatoes into small cubes. Place potatoes on a baking sheet lined with parchment paper and toss with 1 Tbsp of olive oil (double for 4 ppl.), salt and pepper. Roast for 20-25 minutes.

Prepare the ingredients
2

Prepare the ingredients

Thinly slice the green onion, including the white part.

Halve the tomatoes and chop the green pepper.

Peel and cut the corn off the ear.

Cook the corn
3

Cook the corn

In a pan over medium-high heat, heat 1 Tbsp of olive oil (double for 4 ppl.). Add the corn and the white part of the green onion. Season with salt and pepper and cook, stirring, for 3-5 minutes. Remove from pan and set aside.

Prepare the chicken
4

Prepare the chicken

Place egg in a bowl and lightly whisk. In a separate bowl, mix the flour and breadcrumbs.

Slice chicken into strips and season with salt and pepper.

Dip the chicken strips in the egg, then press in breadcrumb mixture to coat thoroughly. Shake off excess.

Cook the chicken
5

Cook the chicken

Heat 1 Tbsp of olive oil (double for 4 ppl) over medium-high heat.

Add the breaded chicken and cook 4-5 minutes per side until golden brown and cooked through. Transfer to a plate lined with a paper towel.

Garnish and serve
6

Prepare the salad and serve

In a bowl, mix the tomatoes, green pepper, corn, vinegar and 1 Tbsp olive oil (double for 4 ppl.). Add salt and pepper to taste.

In a small bowl, mix the honey and mustard.

Serve the potatoes in plates with chicken and salad. Garnish with green part of the green onions and serve with honey mustard sauce.