Protein Swap | Crispy Fried Chicken & Dip
with Lacinato & Watermelon Radish Salad
Cooking time
30 minutes
Servings
2/4
Calories
1160 /serving
This creamy honey-Dijon dip is a slam dunk! It’s right on hand for air-fried chicken thighs battered in panko for supreme crispiness. The other point-scorer in this fun dish is a colourful salad of specialty veggies, with a crunchy nut and seed topper.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Watermelon radish
- 0.5 Bunches of lacinato kale
- 450g Potatoes
- 60ml Mayonnaise
- 25g Nuts & Seeds salad topper
- 20g All-purpose flour
- 80g Panko
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 10g Sweet & Smoky BBQ spices (brown sugar, paprika, salt, onion, cumin, coriander seeds, mustard, canola oil, cellulose fiber (anti-caking agent), Cayenne pepper, black pepper, hickory smoke flavour)
Contains: Cashews • Eggs • Mustard • Soy • Wheat
You will need:
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
1 or 2 Eggs
Air fryer
Total Fat
60 g
Saturated Fat
8 g
Sodium
1250 mg
Total Carb
103 g
Sugars
17 g
Protein
54 g
Fibre
11 g
Preparation
Roast the fries
- Preheat the oven to 450°F. Preheat the air fryer to 400°F. Lightly oil the basket.
- Cut the potatoes into fries.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 25 to 30 min., until lightly browned and tender.
Prepare the chicken
- Pat the chicken dry and cut crosswise into ½ inch strips; season with ½ the spices and S&P.
- In a shallow bowl, beat 1 egg (double for 4 portions) until smooth.
- In a second shallow bowl, combine the **flour **and S&P.
- In a third shallow bowl, combine the panko, remaining spices and S&P.
- Working one at a time, coat the chicken in the **flour **(shaking off any excess), then in the egg, then in the panko (pressing to adhere).
Fry the chicken
- Place the chicken* in the air fryer and lightly brush or spray with oil.
- Fry, lightly oiling halfway, 8 to 10 min., until cooked through.
Make the salad
- Meanwhile, remove the kale leaves from the stems; thinly slice the leaves. In a large bowl, toss with a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Peel and cut the watermelon radish into matchsticks.
- To the bowl of kale, add the watermelon radish, salad topper, ⅔ of the vinaigrette and S&P; toss well.
Make the dip
- In a small bowl, combine the mayo, remaining vinaigrette and S&P.
Plate your dish
- Divide the fries, chicken and salad between your plates.
- Serve the dip on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
