Crispy Chicken Bites & Fries
with Honey-Mustard Mayo & Watermelon Radish
Cooking time
35 minutes
Servings
2/4
Calories
950 /serving
Golden-fried goodness with less oil and less mess than traditional frying techniques? Sign us up! It doesn’t get more convenient than pre-cut chicken breasts. Serve the crispy bite-size pieces with fries on the side, brightened with pink watermelon radish in the salad.
We will send you:
- 340g Diced chicken breasts
- 1 Watermelon radish
- 200g Hearty Salad mix (cabbage, broccoli, kale, Brussels sprouts)
- 450g Potatoes
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 60g Panko
- 60ml Mayonnaise
- 10g Sweet & Smoky BBQ spices (brown sugar, paprika, salt, onion, cumin, coriander seeds, mustard, canola oil, cellulose fiber (anti-caking agent), Cayenne pepper, black pepper, hickory smoke flavour)
Contains: Eggs • Mustard • Wheat
You will need:
Oil
Peeler
Salt & pepper (S&P)
Air fryer
Total Fat
47 g
Saturated Fat
5 g
Sodium
1100 mg
Total Carb
83 g
Sugars
16 g
Protein
51 g
Fibre
10 g
Preparation
Fry the potatoes
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Cut the potatoes into fries.
- In a medium bowl, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Place in the air fryer and fry, shaking halfway, 14 to 16 min., until tender (work in batches for 4 portions).
- Transfer to a plate.
Prepare the chicken
- Meanwhile, pat the chicken dry; season with ½ the remaining spices and S&P.
- In a shallow bowl, combine 1 tbsp of the mayo, 1 tbsp water (double both for 4 portions) and S&P.
- In a second shallow bowl, combine the panko and remaining spices.
- Working a few at a time, coat the chicken in the mayo mixture (shaking off any excess), then in the panko mixture (pressing to adhere).
Fry the chicken
- Place the chicken* in the air fryer and lightly brush or spray with oil (work in batches for 4 portions).
- Fry, lightly shaking halfway, 11 to 13 min., until cooked through.
Make the salad & honey-mustard mayo
- Meanwhile, peel and quarter the watermelon radish; thinly slice.
- In a large bowl, combine the salad mix, watermelon radish, ⅔ of the vinaigrette and S&P.
- In a small bowl, combine the remaining mayo and vinaigrette, and S&P.
Plate your dish
- Divide the fries, chicken and salad between your plates.
- Serve the honey-mustard mayo on the side. Bon appétit!
Healthy starts here.
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
