Recipe

Chicken Fingers with Apple Salad

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Chicken Fingers with Apple Salad

Smoky paprika is the order of the day and these baked chicken fingers are just a click away, buttermilk marinated and spiced crumbing oven-baked chicken, served with roasted carrots and green beans with an Austrian rendition of apple and new potato mustard salad.




Ingredients to serve 2

  • 2 x Chicken Breast- cut each into four strips
  • 50ml x Buttermilk
  • 5ml x Paprika
  • 100ml x Panko Breadcrumbs
  • 3 x Carrots - quartered and halved into fries
  • 150g x Green Beans - stem end trimmed
  • 10g x Garlic - crushed
  • 300g x Baby Potatoes - halved
  • 1 x Golden Delicious Apple - diced into your salad
  • 100ml x DD Cream Mayonnaise
  • 20g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breast- cut each into four strips
  • 100ml x Buttermilk
  • 10ml x Paprika
  • 200ml x Panko Breadcrumbs
  • 6 x Carrots - quartered and halved into fries
  • 300g x Green Beans - stem end trimmed
  • 20g x Garlic - crushed
  • 600g x Baby Potatoes - halved
  • 1 x Golden Delicious Apple - diced into your salad
  • 200ml x DD Cream Mayonnaise
  • 40g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. preheat your oven to 220C.

Washing Instruction

Wash your hands, carrots, green beans, baby potatoes and golden delicious apple well.

Gino's Tip

This potato salad recipe is a slight spin off of an Austrian classic, using fresh and crisp apples to provide sweetness and crunch.

Step 1 - Red Crumb Chicken and Apple Salad

Place your sliced chicken breasts in a medium mixing bowl and marinate in your buttermilk, seasoned with salt and pepper. Once your chicken is marinating, cook your halved baby potatoes in a medium saucepan of salted water for 10-12 minutes. Drain through a colander once done, place on a serving dish to cool in the fridge until you're ready to serve. While your chicken is marinating, prepare another medium mixing bowl with your panko crumbs, paprika and a seasoning of salt and pepper. Remove your chicken from the buttermilk, coat in the breadcrumbs and place on an oven tray lined with baking sheet/parchment. Bake for 12-15 minutes, until lightly browned and cooked through. When baking crumbed chicken, it won't develop as much colour as pan-fried chicken, but you'll have a much healthier end result.

Step 2 - Roasted Garlic Butter Vegetables

Toss your carrots fries in a large mixing bowl along with a drizzle of olive oil, salt, and pepper. Scatter onto an oven tray, cover with foil and pop into the oven for 5-6 minutes. In the meanwhile, toss your green beans in the same large mixing bowl with a drizzle of olive oil and your crushed garlic. Once you have removed the foil from your carrots, add your green beans, butter and continue roasting for 8-12 minutes until your carrots are lightly browned and your green beans are tender.

To Serve

Once your red crumb chicken and roasted vegetables are ready, remove your potatoes from the fridge, give your large mixing bowl a quick clean and mix your potatoes along with your diced apple and Daily Dish Cream Mayonnaise. Divide your salad amongst your servings and serve with your roasted garlic butter vegetables and red crumb chicken. Enjoy!