Lanières de poulet croustillantes

Spécial découverte

Épicé

Riches en protéines

avec salade de chou crémeuse et bacon

12 min

Difficulté: 2/3

Americaine

Ingrédients : Pomme de terre à chair jaune • Filets de poulet • Mélange pour salade de chou (carotte, chou vert, chou rouge) • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Céleri • Sauce BBQ (sucres (sucre/glucose-fructose, mélasse verte, cassonade), pâte de tomates, vinaigre, eau, sel, amidon de maïs modifié, moutarde, amidon de tapioca modifié, son de moutarde, piments forts, huile de soja, ail en poudre, poudre d'oignon, épices, assaisonnement, arôme naturel, gomme de xanthane, protéine de maïs hydrolysé, couleur caramel, acide malique, acide citrique, benzoate de sodium) (moutarde) • Chapelure panko (farine de blé, sucre, levure, sel) (blé) • Sauce piquante (piments de cayenne vieillis, vinaigre blanc, eau, sel, épices, poudre d'ail, gomme xanthane, acide acétique) • Flocons de maïs (maïs moulu, sucres (sucre, extrait de malt de maïs et d'orge), sel, riboflavine, vitamines et minéraux (fer, niacinamide, chlorhydrate de thiamine, pantothénate de d-calcium, chlorhydrate de pyridoxine, acide folique)) (orge) • Vinaigre de vin rouge • Ciboulette.

Allergens

Orge

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Sésame

Noix

Poisson

Gluten

Utensils

Assiette peu profond

Papier sulfurisé

Plaque de cuisson

Cuillères à mesurer

Grand bol

Petit bol

Grande poêle antiadhésive

Bol à mélanger, moyen

Pince de cuisine

Tags

Épicé

Speciality

Riches en protéines

Ingrédients

Filets de poitrines de poulet

310 g

Tranches de bacon

100 g

Pommes de terre à chair jaune

500 g

Salade de chou

170 g

Céleri

3 unit(s)

Ciboulette

7 g

Flocons de maïs

1 cup

Mayonnaise

8 tbsp

Sauce BBQ

4 tbsp

Sauce piquante

2 tbsp

Vinaigre de vin rouge

1 tbsp

Chapelure panko

0.66 cup

Huile

2 tbsp

Sel

0.125 tsp

Sucre

0.5 tsp

Poivre

0.125 tsp

Preparation

Before starting, preheat the oven to 475˚F. Wash and dry all produce.
Remove any brown spots from potatoes, then 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 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.)

Line a baking sheet with parchment paper.
To a large zip-top bag, add corn flakes. Seal bag shut. Using a rolling pin or the bottom of a pot, crush corn flakes into a breadcrumb-like texture.
To the bag with crushed corn flakes, add panko. Shake to combine.
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.

To the bag with corn flake mixture, add chicken, one piece at a time. 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.**

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

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.

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