Crispy Chicken Bites & Oven Fries
with Broccoli, Ranch & Honey Mustard
Details
All-white meat chicken is fried until golden brown and served alongside spicy ranch and honey mustard for dipping, with roasted potatoes & broccoli on the side!
Choose Your Servings
Required
Ingredients
10 oz
Boneless Chicken Breast Pieces
1 each
Pasture-Raised Eggs
12 oz
Potatoes
8 oz
Broccoli
½ cup
Panko Breadcrumbs
½ tbsp
Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
4 tbsp
All-Purpose Flour
2 tsp
Honey
1 tbsp
Dijonnaise
3 tbsp
Ranch Dressing
1 tbsp
Hot Sauce
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Place to a bowl and drizzle with olive oil; season with salt and pepper. Toss to coat. In a separate bowl, combine the ranch dressing and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, whisk together the honey and dijonnaise.
step 2
Roast the vegetables
Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Transfer the potato wedges one side of the sheet pan(s). Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 6 minutes. Leaving the oven on remove from the oven. Add the seasoned broccoli to the other side of the sheet pan(s). Return to the oven and roast 16 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
step 3
Cook the chicken & serve your dish
Meanwhile, place the breadcrumbs and flour on two separate large plates; season each plate with salt, pepper, and the spice blend. Crack the egg(s) into a bowl; season with salt and pepper. Beat until smooth. Pat the chicken dry with paper towels. Season with salt and pepper. Working in batches, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten egg(s) (letting any excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer to a separate plate. In a medium nonstick pan (or large for 4 servings), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, working in batches if necessary, add the breaded chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until golden brown. Flip the chicken and cook, without stirring, 3 to 4 minutes, or until crispy and cooked through. Transfer to a paper towel-lined plate. Immediately season with salt. Serve the cooked chicken with the roasted vegetables. Serve the spicy ranch and honey mustard on the side. Enjoy! Air Fryer: Cook the breaded chicken at 400°F for 9 to 12 minutes.
Ingredients
10 oz
Boneless Chicken Breast Pieces
1 each
Pasture-Raised Eggs
12 oz
Potatoes
8 oz
Broccoli
½ cup
Panko Breadcrumbs
½ tbsp
Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
4 tbsp
All-Purpose Flour
2 tsp
Honey
1 tbsp
Dijonnaise
3 tbsp
Ranch Dressing
1 tbsp
Hot Sauce
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Place to a bowl and drizzle with olive oil; season with salt and pepper. Toss to coat. In a separate bowl, combine the ranch dressing and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, whisk together the honey and dijonnaise.
step 2
Roast the vegetables
Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Transfer the potato wedges one side of the sheet pan(s). Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 6 minutes. Leaving the oven on remove from the oven. Add the seasoned broccoli to the other side of the sheet pan(s). Return to the oven and roast 16 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
step 3
Cook the chicken & serve your dish
Meanwhile, place the breadcrumbs and flour on two separate large plates; season each plate with salt, pepper, and the spice blend. Crack the egg(s) into a bowl; season with salt and pepper. Beat until smooth. Pat the chicken dry with paper towels. Season with salt and pepper. Working in batches, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten egg(s) (letting any excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer to a separate plate. In a medium nonstick pan (or large for 4 servings), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, working in batches if necessary, add the breaded chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until golden brown. Flip the chicken and cook, without stirring, 3 to 4 minutes, or until crispy and cooked through. Transfer to a paper towel-lined plate. Immediately season with salt. Serve the cooked chicken with the roasted vegetables. Serve the spicy ranch and honey mustard on the side. Enjoy! Air Fryer: Cook the breaded chicken at 400°F for 9 to 12 minutes.