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Crunchy Game Day Chicken Strips
Best of 2024
Spicy
Crunchy Game Day 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! 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) • 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 (bleached wheat flour, yeast, sugar, 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 (wine vinegar, potassium sorbate, sulphites) (sulphites) • Celery • Chives.

Allergens

Barley
Sulphites
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
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

2 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

  • Cut potatoes 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, flipping halfway through, until tender and golden-brown, 25-28 min. (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.
  • Add corn flakes to a large zip-top bag. Seal shut. Using a rolling pin or the bottom of a pot, crush corn flakes into a breadcrumb-like texture. 
  • Add panko to the bag with crushed corn flakes, then shake to mix.
  • Pat chicken dry with paper towels.
  • Add chicken and 3 tbsp (6 tbsp) mayo to a shallow dish. 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 tenders have been crusted.
  • Drizzle 1 tbsp (2 tbsp) oil over chicken.
  • Roast in the top of the oven, flipping halfway until golden-brown and cooked through, 12-16 min.**

4
Cook bacon

  • Meanwhile, heat a large non-stick pan over medium.
  • When the pan is hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.**
  • 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. Reserve half the chive mayo in a small bowl.
  • Add vinegar, celery, coleslaw cabbage mix and 1/2 tsp (1 tsp) sugar to the large bowl with chive mayo and toss to coat. 
  • To a medium bowl, add half the BBQ sauce (use all for 4 servings) and hot sauce. (Like things spicy? Add more hot sauce!) Stir to mix.

6
Finish and serve

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

Nutrition per serving

1360

kcal

Calories

83

g

Fat

16

g

Saturated Fat

85

g

Carbohydrate

17

g

Sugar

8

g

Dietary Fiber

55

g

Protein

200

mg

Cholesterol

1710

mg

Sodium

0.2

g

Trans Fat

2100

mg

Potassium

100

mg

Calcium

7.5

mg

Iron

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