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Corn Flake-Crusted Chicken Strips
Discovery Special
Spicy
High Protein
Corn Flake-Crusted Chicken Strips

with Creamy Bacon Slaw

12 min
Difficulty: 2/3

Get your game face on because this recipe goes the distance! Coated with crunchy corn flakes, these crispy "boneless wings" bring all your favourite game day flavours and leave the messy bones at the sidelines! Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Yellow potato • Chicken tenders • Coleslaw mix (carrot, green cabbage, red cabbage) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium edta) (mustard, egg) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Celery • Bbq sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Panko breadcrumbs (wheat flour, sugar, yeast, salt) (wheat) • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Corn flakes (milled corn, sugars (sugar, corn and barley malt extract), salt, riboflavin, vitamins and minerals (iron, niacinamide, thiamine hydrochloride, d-calcium pantothenate, pyridoxine hydrochloride, folic acid)) (barley) • Red wine vinegar • Chives.

Allergens

Barley
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Sesame
Tree nuts
Fish
Gluten

Utensils

Shallow Dish
Parchment Paper
Baking Sheet
Measuring Spoons
Large Bowl
Small Bowl
Large Non-Stick Pan
Medium Bowl
Tongs

Tags

Spicy
High Protein
Speciality
Ingredients
Chicken Breast Tenders

Chicken Breast Tenders

310 g

Bacon Strips

Bacon Strips

100 g

Yellow Potato

Yellow Potato

500 g

Coleslaw Cabbage Mix

Coleslaw Cabbage Mix

170 g

Celery

Celery

3 unit(s)

Chives

Chives

7 g

Corn Flakes

Corn Flakes

1 cup

Mayonnaise

Mayonnaise

8 tbsp

BBQ Sauce

BBQ Sauce

4 tbsp

Hot Sauce

Hot Sauce

2 tbsp

Red Wine Vinegar

Red Wine Vinegar

1 tbsp

Panko Breadcrumbs

Panko Breadcrumbs

0.66 cup

Oil

Oil

2 tbsp

Salt

Salt

0.125 tsp

Sugar

Sugar

0.5 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Prep and roast wedges

  • Before starting, preheat the oven to 475˚F. 
  • Wash and dry all produce.
  • Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
  • To an unlined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the bottom of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

2
Prep chicken

  • Line a baking sheet with parchment paper.
  • To a large zip-top bag, add corn flakes. Seal shut. Using a rolling pin or the bottom of a pot, crush cornflakes into a breadcrumb-like texture. 
  • Add panko to the bag with crushed corn flakes, then shake to mix.
  • Pat chicken dry with paper towels.
  • To a shallow dish, add chicken and 3 tbsp (6 tbsp) mayo. Season with salt and pepper. Toss to coat.

3
Crust and cook chicken

  • Add chicken, one piece at a time, to corn flake mixture. Shake the bag to coat each piece. Using your hands, press corn flake mixture into chicken to adhere completely. 
  • Transfer chicken to the prepared baking sheet. Repeat until all chicken has been crusted.
  • Drizzle 1 tbsp (2 tbsp) oil over chicken.
  • Roast in the top of the oven for 12-16 min, flipping halfway until golden and cooked through.**

4
Cook bacon

  • Meanwhile, heat a large non-stick pan over medium.
  • When the pan is hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.**
  • Remove from heat. 
  • Using tongs, transfer to a paper towel-lined plate. Set aside.

5
Finish prep

  • Meanwhile, thinly slice celery.
  • Thinly slice chives.
  • To a large bowl, add chives and remaining mayo. Season with salt and pepper. Stir to combine. In a small bowl, reserve half the chive-mayo mixture.
  • To the remaining chive-mayo mixture in the large bowl, add vinegar, celery, coleslaw cabbage mix and 1/2 tsp (1 tsp) sugar. Toss to coat. 
  • To a medium bowl, add BBQ sauce and half the hot sauce. (Like things spicy? Add more hot sauce!) Stir to combine.

6
Finish and serve

  • Tear bacon into bite-sized pieces, then add to the large bowl with slaw. Stir to combine.
  • Divide wedges, creamy bacon slaw and chicken strips between plates.
  • Serve reserved chive-mayo mixture and hot BBQ sauce alongside for dipping.

Nutrition per serving

1400

kcal

Calories

84

g

Fat

17

g

Saturated Fat

106

g

Carbohydrate

24

g

Sugar

8

g

Dietary Fiber

55

g

Protein

200

mg

Cholesterol

1790

mg

Sodium

0.2

g

Trans Fat

2150

mg

Potassium

100

mg

Calcium

7.5

mg

Iron

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