Global pull - Chicken Fingers mit Tomatendip
with potato wedges and bell pepper and cucumber salad0.0(0)
Calorieën
:
788 kcalEiwit
:
33.5g eiwitBereidingstijd
:
40 minutenDifficulty
:
MakkelijkAllergenen:
- Gluten
- Tarwe
- Mosterd
- Ei
- Melk (inclusief lactose)
- Cashewnoten
- Pinda's
- Noten
- Kan sporen van allergenen bevatten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
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.
