Buffalo Chicken Pops
Serves 2 | with Ranch Dip
Dip these crispy Buffalo Chicken Pops into ranch dip for a simple yet delicious starter or snack.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
32 grams
Mayonnaise
(Contains: Egg, Mustard)
50 grams
Breadcrumbs
(Contains: Wheat, 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
Utensils
Instructions
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 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 the chunks 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.
a) Meanwhile, in a medium 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!
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.
