Crumbed Chicken Tenders with Chips, Smashed Peas and Salad

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. Pat chips dry then toss on prepared tray with a drizzle with oil and chip spice mix. Arrange chips in a single layer and bake (on second highest rack) for 15 minutes, until tender. Turn oven to high grill. Grill chips for about 10 minutes, until golden and crispy. Turn once during grill time to ensure even cooking.
3. Pat chicken dry with paper towels. Whisk egg in a medium bowl, add chicken and toss to coat. Place panko breadcrumb mix in another medium bowl. Shake off excess egg from chicken and add to bowl with panko breadcrumb mix. Toss chicken to coat evenly, pressing crumb onto chicken to stick.
4. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken, in two batches, for about 3 minutes each side (depending on thickness), until golden and cooked through. Wipe out pan between batches and add extra oil if needed. Set aside to rest. Set pan aside.
5. While chicken cooks, remove core and seeds from capsicum and thinly slice. Dice tomato 2cm. Add capsicum, tomato and baby kale leaves to a medium bowl and set aside.
6. Wipe out pan and return to a medium heat. Add peas and water and cook for about 2 minutes, until heated through. Place peas and mayonnaise in a medium bowl and lightly mash. Season to taste with salt and pepper. Add balsamic dressing to salad and toss to coat.
7. divide chips, crumbed chicken tenders and smashed peas between plates and serve salad on the side. Dollop tomato sauce or relish over chips (if using).