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Buffalo Chicken Pops

Buffalo Chicken Pops

with Ranch Dip | Perfect for sharing

Dip these crispy Buffalo Chicken Pops into homemade ranch for a simple yet delicious starter or snack.

Allergens:
Egg
Mustard
Cereals containing gluten
Sulphites
Milk

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.

Preparation Time30 minutes
Cooking time35 minutes
DifficultyEasy

Ingredients

serving amount

32 grams

Mayonnaise

(Contains Egg, Mustard)

50 grams

Breadcrumbs

(Contains Cereals containing gluten)

2 unit(s)

Chicken Breasts

30 milliliter(s)

Cider Vinegar

(Contains Sulphites)

30 grams

Sriracha Sauce

90 grams

Ranch Dressing

(Contains Milk, Egg, Mustard)

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

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Nutritional information

Energy (kJ)3198 kJ
Energy (kcal)764 kcal
Fat52.1 g
of which saturates15.3 g
Carbohydrate32.6 g
of which sugars10.3 g
Protein42 g
Salt2.46 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 to the bowl of mayo, season with salt and pepper, then mix to coat well. Dip the chicken into the breadcrumbs, ensuring they're completely coated, then transfer to a baking tray.

d) Once the oven is hot, bake on the top shelf 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 large saucepan, pour in the cider vinegar and water for the sauce (see pantry for amount). Place the pan onto medium-high heat and bring to the boil. Simmer until reduced by half, 2-3 mins.

b) Stir through the sriracha (add less if you'd prefer things milder) 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. This is your buffalo sauce! 

3

a) Once the chicken pops 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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