Homemade Chicken Nuggets & Fries

Name: Homemade Chicken Nuggets & Fries with sour cream salad & sweet chili sauce
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 500 g Potatoes; 50 g Organic sour cream; 2 teaspoon Ground paprika; 200 g Chicken fillets; 1 piece Cucumber; 50 g Panko breadcrumbs; 2 sachet(s) Sweet chili sauce; 1 head Butter lettuce; 1 tablespoon Olive oil; 1 tablespoon Extra virgin olive oil; 2 teaspoon White balsamic vinegar; 2 teaspoon Mustard; 60 milliliters Sunflower oil; to taste Salt and pepper

with sour cream salad & sweet chili sauce

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Sour cream is made by fermenting fresh cream with lactic acid. Its fresh and tangy flavour makes it an excellent accompaniment for both savoury and sweet dishes!

Tags:

Family

•High Protein

Allergens:

Melk (inclusief lactose)

•Gluten

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total45 minutes

Cooking Time45 minutes

DifficultyMedium

Ingredients

Serving amount

250 g

Potatoes

25 g

Organic sour cream

(Contains: Melk (inclusief lactose))

1 teaspoon

Ground paprika

100 g

Chicken fillets

½ piece

Cucumber

25 g

Panko breadcrumbs

(Contains: Gluten, Tarwe)

1 sachet(s)

Sweet chili sauce

½ head

Butter lettuce

Not included in your delivery

½ tablespoon

Olive oil

½ tablespoon

Extra virgin olive oil

1 teaspoon

White balsamic vinegar

1 teaspoon

Mustard

30 milliliters

Sunflower oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3111 kJ

Calories743 kcal

Fat31.6 g

Saturated Fat5.5 g

Carbohydrate78.8 g

Sugar11.5 g

Dietary Fiber8.5 g

Protein36.7 g

Cholesterol15 mg

Salt0.9 g

Trans Fat0.1 g

Potassium1110 mg

Calcium82.8 mg

Iron1.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Baking Sheet with Baking Paper

•Salad Bowl

•Deep Plate

•Plate

•Tall-Sided Pan

•Paper Towel

Cooking Steps

Preheat the oven to 220°C.
Wash or peel the potatoes and cut into fries of no more than 1cm thickness.
Transfer to a bowl and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
Transfer to a parchment-lined baking sheet and bake in the oven for 30 - 40 minutes or until golden-brown, tossing halfway.

In a bowl, combine half of the sour cream with the paprika and the mustard, then season with salt and pepper.
Cut the chicken into 3cm uniform pieces, so as to make the nuggets.
Coat the nuggets with the sour cream sauce.

Roughly shred the lettuce and slice the cucumber into crescents, then transfer both to a salad bowl.
Add the extra virgin olive oil and the white balsamic vinegar, along with the rest of the sour cream.
Toss well to combine, seasoning to taste with salt and pepper.

Transfer the panko to a deep plate and season with salt and pepper.
Coat the nuggets with the panko.

Prepare a plate lined with kitchen paper.
Heat the sunflower oil in a frying pan over medium-high heat.
When the oil is nice and hot, fry the nuggets for 2 - 3 minutes per side or until golden-brown.
Transfer the nuggets to the plate.