Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3963 / 949
Fats (g)
38.4
of which saturated (g)
14.5
Carbohydrates (g)
86
of which sugars (g)
14.8
Fibers (g)
13.5
Proteins (g)
62.2
Salt (g)
2.6
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast potatoes
Preheat the oven to 200°C/180°C fan. Chop the potatoes (skins on) into small bite-sized pieces. Add them onto a second large baking tray with a drizzle of oil and a generous pinch of salt and blackpepper. Roast for 25-30 min until golden and crisp.
Tip!For even roasting, turn the potatoes half way through cooking.
2 Prep chicken
Slice the chicken into goujons. Whisk the eggs in a shallow bowl with a pinch of salt and blackpepper. Add the flour and the garliconionpowder to a second shallow bowl and mix. Add the pankobreadcrumbs and fajitaseasoning to a third shallow bowl.
Tip!Adding a pinch of salt and black pepper to the eggs, flour and panko ensures a well seasoned mix.
3 Bread chicken
One by one, coat the chickengoujons in the seasonedflour before dipping them in the beaten egg and finally coating them in the pankobreadcrumbs. Place them onto a lined baking tray and drizzle the breadedchicken with oil. Bake for 15-20 min until golden.
4 Prep coleslaw
Meanwhile, finely shred or slice the cabbage as thinly as possible.. Peel and grate the carrot. Finely chop the chives. Toss the cabbage, carrot and chives in a large bowl and combine with the mayonnaise, garlicpowder, whitevinegar and salt. Mix well and set aside.
5 Make sauce
Add the butter, vinegar, sriracha(spicy!), hot sauce(spicy!) and sugar to a small saucepan. Heat over a medium heat, stirring, until the sauce bubbles. Remove from the heat and season with pepper. Cover with a lid to keep warm.
Tip!Sensitive to spice? Go east on the sriracha and hot sauce.
6 Serve
Once the roast poatoes and chickentenders are done, divide them among plates. Serve the Buffalosauce to the side. Toss the coleslaw vegetables in the ranch dressing. Mix well. Serve alongside the chickentenders.