Crispy Chicken Tenders with Spicy Mango and Salad

⏱ 15m prep + 30m cook = 45 min 🍽 4 portions 📋 HF Card 5

chickenfamily-favourite

Ingredients (for 4)

chicken breast — Sliced into thick strips 500 g

panko breadcrumbs 100 g

baby potatoes 400 g

rocket 40 g

lemon 1 whole

egg — Beaten, for coating 1 whole

mango chutney 40 g

sriracha sauce 1 tbsp

smoked paprika 1 tsp

olive oil 4 tbsp

Instructions

1. Preheat oven to 200°C. Halve the baby potatoes. Toss on a baking tray with olive oil, smoked paprika, salt and pepper. Roast 25–30 mins until golden.

2. Slice chicken breasts into thick strips. Season. Dip in beaten egg, then coat in panko breadcrumbs seasoned with paprika and salt. Press breadcrumbs on firmly.

3. Heat a generous layer of oil in a large frying pan over medium-high heat. Shallow-fry chicken tenders 3–4 mins per side until deep golden and cooked through. Drain on kitchen paper.

4. Mix mango chutney with a squeeze of sriracha for the dipping sauce.

5. Toss rocket with a squeeze of lemon juice and olive oil.

6. Serve tenders alongside roast potatoes, dressed rocket and the mango sriracha dip.