Paprika Chicken Dippers
with Cheesy Wedges and Zingy Salad
Everyone loves crispy chicken but breading and deep frying are a bit of a faff. This version uses a flour coating and a frying pan, to get a result that's just as tasty with a fraction of the fuss. It's healthier too! The secret is to let the pan get really hot before you cook the chicken. Enjoy!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
British Chicken Breasts
24
Plain Flour
7.5
Honey
30
Mature Cheddar Cheese
(Contains Milk)
½
Lime
¾
Paprika.
1
Tomato Ketchup
20
Wild Rocket
½
Cucumber
(May contain Celery)
450
Potatoes
½
Dried Thyme
Not included in your delivery
1.5
Olive Oil
Nutritional information
Utensils
Instructions
Pre-heat your oven to 220°C. Chop the potato into wedges the size and width of your index finger (no need to peel). Grate the cheddar cheese. Pop the wedges on a baking tray lined with baking paper. Drizzle over some oil, a pinch of salt and half the thyme. Put on the top shelf of your oven. Roast for 30-35 mins. After 25-30 mins, turn the wedges and sprinkle over the cheese. Roast for the remaining 5 mins.
Trim the ends from the cucumber, quarter lengthways then chop widthways into small pieces. Zest the lime and put the zest to the side, then squeeze the lime juice into a mixing bowl and add the honey and olive oil (see ingredients for amount). Mix together and set aside. This is the salad dressing! TIP: Don't dress the salad until just before serving or it will wilt.
Meanwhile, lay one of the chicken breasts between two sheets of clingfilm and bash with either a rolling pin or frying pan until 2cm thick. Repeat for all breasts. Cut each of the flattened breasts into six or seven long strips.
Put a glug of oil in a large frying pan on medium-high heat. Let it get really hot. In the meantime, put the flour in another mixing bowl with the lime zest, paprika and remaining dried thyme. Season with a really good pinch of salt and pepper. Mix together then add the chicken strips. Toss with your hands to ensure the chicken is well coated in the seasoned flour. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.
Once the oil is hot, add half the chicken to the pan. Cook until golden all over, 3-4 mins on each side. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Transfer to a baking tray covered in kitchen paper and cover loosely with foil. Repeat with the remaining chicken. Once cooked, sprinkle over some salt. TIP: Cooking the chicken in batches helps prevent overcrowding and makes for tastier, golden chicken!
Warm the chicken dippers through in your oven for a few mins if necessary. Add the cucumber and salad leaves to the bowl of dressing and toss to combine. Serve the chicken dippers with a dollop of ketchup, some cheesy wedges and some zesty salad. Enjoy!
