Crispy Oven-Baked Chicken Poppers with Handcut Kūmara Chips & Slaw

Crispy Oven-Baked Chicken Poppers with Handcut Kūmara Chips & Slaw

Ready in 40 minutes • Serves 2
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, October 13, 2024.
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These chicken poppers are our homemade version of crumbed chicken nuggets and are sure to be a hit with foodies of all ages. They're served with kūmara and carrot chips and a fresh, apple slaw and the best thing is, you get to make and enjoy them in the comfort of your own home!

Ingredients

Chips

  • 400g kūmara, cut into chips
  • 1 carrot, cut into chips
  • 1 drizzle of oil

Chicken

  • 300g free range chicken breast, diced 2cm
  • 1/2 pack chicken popper spices
  • 1/4 tsp salt
  • 1 egg
  • 1 cup panko breadcrumbs

Slaw

  • 1 apple, thinly sliced
  • 150g slaw
  • 1/2 tsp Dijon mustard
  • 1/2 Tbsp mayonnaise
  • 1 tsp vinegar

To Serve

  • 50g sweet chilli aioli, optional
  • 2 Tbsp tomato sauce

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Cut kūmara and carrot into chips. Toss on a lined oven tray with oil. Season with salt and pepper and cook on lower oven rack for 25-30 minutes, until tender and golden.
  3. Pat chicken dry and dice 2cm. Place in a bowl along with measure of spices and salt measure. Crack egg into same bowl and use a fork to toss until well coated. In a second bowl, place breadcrumbs. Transfer handfuls of chicken into crumbs and turn to coat each piece well. Spread chicken out in a single layer on second a lined oven tray.
  4. Bake chicken on upper oven rack for 10-12 minutes, until cooked through and golden brown. Season to taste with salt.
  5. Thinly slice apple and toss in a salad bowl with remaining slaw ingredients. Season to taste with salt and pepper.
  6. Plate chips, chicken and slaw with sweet chilli aioli and tomato sauce.

Nutritional Information

Energy 3119 kj
745 kcal
Protein 44.9g
Carbohydrate 79.3g
Fat 25.5g