Camp Goodfood x Lesson 4: Crispy Chicken Tenders
with Honey-BBQ & Garlicky Caesar Dipping Sauces
Cooking time
35 minutes
Servings
4
Calories
440 /serving
Welcome to Camp Goodfood! An opportunity for you and your kids to cook together this summer, learning the basics of fave kid meals, like breaded chicken fillets. Follow along with our video series to magic up two different sauces, and a Caesar-dressed salad.
We will send you:
- 570g Canadian-raised chicken fillets (air chilled)
- 4 Cucumbers
- 1 Head of curly leaf lettuce
- 14g Honey
- 60ml Caesar vinaigrette
- 15g Minced roasted garlic
- 90g Panko
- 60ml BBQ sauce
- 100g Greek yogurt
- 14g Sweet & Savoury Hickory spices (spices, brown sugar, vinegar powder, onion, garlic, cellulose, smoky flavour)
Contains: Eggs • Milk • Mustard • Wheat
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Whisk
Total Fat
15 g
Saturated Fat
3 g
Sodium
620 mg
Total Carb
36 g
Sugars
13 g
Protein
39 g
Fibre
3 g
Preparation
Mise en place
- Halve the cucumbers lengthwise; thinly slice crosswise.
- Halve the lettuce lengthwise; tear the leaves (or thinly slice crosswise).
Prepare the chicken tenders
- Pat the chicken dry; season with the spices and S&P.
- In a shallow bowl, whisk ½ the yogurt, ¼ cup water and S&P.
- Place the panko in a second shallow bowl; season with S&P.
- Working one at a time, coat the chicken in the yogurt (letting any excess drip off), then in the panko (pressing to adhere).
Cook the chicken tenders
- In a large pan (non-stick if possible), heat a thin layer of oil on medium-high.
- Working in batches, add the chicken tenders* and cook, 3 to 4 min. per side, until golden brown and cooked through (add more oil as needed to keep a thin layer at the bottom).
- Transfer to a paper towel-lined plate; season with S&P.
Make the salad
- Meanwhile, in a small bowl, combine the vinaigrette, remaining yogurt and S&P.
- In a large bowl, combine the cucumbers, lettuce, ½ the vinaigrette and S&P.
Make the dipping sauces
- In a medium bowl, combine the honey, BBQ sauce and 1 tsp water.
- To the bowl of remaining vinaigrette, add the garlic; stir well.
Plate your dish
- Divide the chicken tenders and salad between your plates.
- Serve the dipping sauces on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
