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Baked cheesy crumbed chicken with kūmara chips

Serves   4-5
Prep time: 15 mins
Cooking time: 30 mins

Crunchy, cheesy, crumbed chicken is always a guaranteed crowd pleaser especially with the kids! Deliciously easy, the baked crumbed chicken makes for a healthier version and less pans for cleaning up. Chunky kūmara chips (or potato if you prefer) are the perfect partner in crime for this simple weeknight dinner.

  • Baking
  • Chicken
  • Kumara
Baked cheesy crumbed chicken with kūmara chips




  • 800g kūmara, any colour, cut into wedges 
  • Pams Rice Bran Cooking Spray 
  • 3 Tbsp Pams Pure Plain Flour 
  • 2 Pams Free Range Mixed Grade Eggs 
  • 2 Tbsp Pams Classic Whole Egg Mayonnaise 
  • 500g chicken tenderloins 
  • 1½ cups Pams Wholegrain Breadcrumbs  
  • ¾ tsp paprika 
  • ¾ cup grated parmesan 
  • 2 Tbsp chopped chives or parsley.


  1. Preheat the oven to 200°C. Put the kūmara on a baking paper lined oven tray, spray with oil and sprinkle with salt and pepper. Bake for 30-55 minutes until tender. 
  2. In a bowl, whisk together the flour, eggs and mayonnaise. Add the chicken tenderloins and stir well to coat. 
  3. Put the breadcrumbs in a separate bowl with the 1 teaspoon salt, paprika, ½ cup of the parmesan and herbs. Mix well. Place a piece of chicken in the bowl and coat with the crumb mix. Put onto a baking paper-lined oven tray. Repeat with the rest of the chicken. 
  4. Sprinkle over the remaining parmesan then spray with the rice bran oil and bake for 15 minutes. Serve with the kūmara chips and enjoy! 
Top tips:

Serve with a green salad or steamed vegetables and your favourite dipping sauces.  

Freeze the chicken for an easy weeknight dinner - simply put the crumbed, uncooked chicken on the tray into the freezer. Once frozen, put the chicken into a resealable bag, then you can take out as many pieces as you need. Cook from frozen, allowing 20-25 minutes for the chicken to cook through.