Chicken Fingers and Sweet Potato Fries with Honey Mustard
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Ingredients
- 600 g skinless chicken breasts, sliced into strips
- 50 g plain flour
- 2 eggs
- 100 g panko breadcrumbs
- 600 g sweet potatoes
- 2 tbsp olive oil
- 2 tbsp mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp honey
Nutrition (per serving)
- Calories
- 597 kcal
- Protein
- 46.3 g
- Carbohydrate
- 58.3 g
- of which sugars
- 13.5 g
- Fat
- 17.8 g
- of which saturates
- 3 g
- Fibre
- 5.8 g
- Salt
- 1.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Cut the sweet potatoes into fries, toss with the olive oil, and roast for 25-30 minutes until crisp.
- 2
Dust the chicken strips in the plain flour, dip in the beaten eggs, then coat in the panko breadcrumbs.
- 3
Fry the chicken strips in a little oil for 3-4 minutes on each side until golden and cooked through with no pink remaining.
- 4
Mix the mayonnaise, dijon mustard and honey to make the honey mustard dip.
- 5
Serve the chicken fingers with the sweet potato fries and honey mustard.
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