Global pull - Chicken Fingers mit Tomatendip
with potato wedges and bell pepper and cucumber salad
Allergenen:
Gluten
•Tarwe
•Mosterd
•Ei
•Melk (inclusief lactose)
•Cashewnoten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd40 minuten
oventijd25 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
1 stuk(s)
Kipfilet
200 gram
Aardappelen
1.5 tl
Paprikapoeder
½ zakje(s)
BBQ-rub
1 stuk(s)
Tomaat
½ stuk(s)
Mini-komkommer
½ stuk(s)
Rode puntpaprika
15 gram
Panko paneermeel
(Bevat: Gluten, Tarwe)
25 gram
Mayonaise
(Bevat: Mosterd, Ei)
20 gram
Rode pesto
(Bevat: Melk (inclusief lactose), Cashewnoten Kan bevatten: Pinda's, Noten)
Zelf toevoegen
2.5 el
Zonnebloemolie
naar smaak
Extra vierge olijfolie
naar smaak
Peper en zout
Benodigdheden
•Bakplaat met bakpapier
•Saladekom
•Kom
•Hapjespan
•Keukenpapier
Instructies
1
- Preheat the oven to 220°C.
- Thoroughly wash the potatoes and cut into wedges, then transfer to a parchment-lined baking sheet. Add a drizzle of sunflower oil, the ground paprika and season with salt and pepper.
- Bake in the oven for 25 - 35 minutes, or until golden-brown.
2
- Meanwhile, cut the cucumber into crescents. Dice the tomato.
- Cut the Romano pepper into strips (see Tip).
- Mix the vegetables in a salad bowl with extra virgin olive oil to taste and season with salt and pepper.
Tip: The Romano pepper is served raw in the salad, but if preferred, you can fry them briefly with a drizzle of olive oil. Season to taste with salt and pepper.
3
- Cut each chicken breast lengthwise into three strips.
- In a bowl, combine the mayonnaise with the BBQ rub and season with salt and pepper. Mix the chicken strips in the bowl with the mayonnaise.
- Transfer the panko breadcrumbs to a plate.
- Coat each chicken strip individually with the panko breadcrumbs, pressing the breadcrumbs firmly onto the chicken.
4
- Heat the rest of the sunflower oil in a deep frying pan over medium-high heat. Meanwhile, prepare a plate with kitchen paper to transfer the fried chicken to.
- Fry the chicken for 5 - 6 minutes until golden-brown, turning carefully halfway. Transfer to the plate to drain any remaining oil.
- In a small bowl, mix ketchup and tomato pesto to make a dip.
- Serve the potato wedges, chicken and salad on a plate. Serve with the tomato dip.
