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Buffalo Chicken Bites

Buffalo Chicken Bites

with Ranch Dip

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Allergens:
Egg
•Mustard
•Cereals containing gluten
•Sulphites
•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active 35 minutes
DifficultyEasy

Ingredients

serving amount

32 grams

Mayonnaise

(Contains: Egg, Mustard)

50 grams

Panko Breadcrumbs

(Contains: Cereals containing gluten)

2 unit(s)

British Chicken Breasts**

30 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

30 grams

Sriracha Sauce

90 grams

Ranch Dressing

(Contains: Egg, Mustard, Milk)

Not included in your delivery

2 tbsp

Oil for the Breadcrumbs

75 milliliter(s)

Water for the Sauce

3 tsp

Sugar for the Sauce

40 grams

Butter

Nutritional information

Energy (kJ)3302 kJ
Energy (kcal)789 kcal
Fat54.3 g
of which saturates16 g
Carbohydrate30.4 g
of which sugars10.1 g
Dietary Fiber1.3 g
Protein35.4 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Medium Bowl
•Knife
•Large Saucepan

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Pop the mayonnaise into a medium bowl. In a separate medium bowl, combine the panko breadcrumbs and the oil for breadcrumbs (see pantry for amount).

c) Cut each breast into 3cm chunks. Add them to the bowl with the mayo and season with salt and pepper, then mix to coat well. Toss the chicken in the breadcrumbs, ensuring they're completely coated, then transfer to a baking tray.

d) Bake on the top shelf of the oven until slightly golden and cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

2

a) Meanwhile, in a largesaucepan, pour in the cider vinegar and water for the sauce (see pantry for amount). Place the pan onto medium-high heat and bring to a boil. Simmer until reduced by half, 2-3 mins.

b) Stir through the sriracha and sugar (see pantry for amount) until thickened, 1-2 mins, then remove from the heat. 

c) Mix in the butter (see pantry for amount) until melted.

3

a) Once the chicken bites are cooked, place them on your serving plate and drizzle over the buffalo sauce.

b) Serve the ranch dressing on the side for dipping!

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