Name: Crunchy chicken sticks with creamy corn dip
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram kumara, cut into thick chips or wedges; 2 teaspoon tuscan seasoning mix; olive oil cooking spray; 600 gram chicken tenderloins; 1/4 cup plain flour; 2 egg whites, lightly beaten; 1 cup cornflake crumbs; mixed salad, to serve; Creamy corn dip; 3/4 cup low-fat sour cream; 1/2 cup corn relish; 2 tablespoon chopped flat-leaf parsley

Ingredients

500 gram kumara, cut into thick chips or wedges

2 teaspoon tuscan seasoning mix

olive oil cooking spray

600 gram chicken tenderloins

1/4 cup plain flour

2 egg whites, lightly beaten

1 cup cornflake crumbs

mixed salad, to serve

Creamy corn dip

3/4 cup low-fat sour cream

1/2 cup corn relish

2 tablespoon chopped flat-leaf parsley

Method

Crunchy chicken sticks with creamy corn dip

1.Combine ingredients in a small bowl.

Crunchy chicken sticks

2.Preheat oven to 220°C (200°C fan-forced). Line 2 baking trays with baking paper.

3.Combine kumara and seasoning mix on one of the prepared trays; toss to combine. Spray with oil. Bake for 20 minutes or until golden and tender.

4.Cut each chicken tenderloin lengthwise into 3 pieces. Place flour, egg white and crumbs in 3 separate bowls. Lightly coat chicken in flour and shake or excess; dip in egg, then crumbs.

5.Place chicken in a single layer on remaining prepared tray. Generously spray chicken with oil. Bake for 15 minutes or until golden brown and cooked.

6.To make the creamy corn dip; mix all ingredients in a small bowl. Serve chicken sticks with kumara wedges, dip and salad.

You can use potato instead of kumara. You can use any flavour of seasoning mix.
Note

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Ingredients

Method

Crunchy chicken sticks with creamy corn dip

Crunchy chicken sticks

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