Cheesy Garlic Butter Chicken Pops
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Cheesy Garlic Butter Chicken Pops

Cheesy Garlic Butter 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.

Cereals containing gluten

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


serving amount

32 grams


(Contains Egg, Mustard)

50 grams


(Contains Cereals containing gluten)

2 unit(s)

British Chicken Breasts

3 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

2 tbsp

Oil for the Breadcrumbs

40 grams



Nutritional information

Energy (kJ)2594 kJ
Energy (kcal)620 kcal
Fat37.7 g
of which saturates16.5 g
Carbohydrate23.6 g
of which sugars1.1 g
Protein48.4 g
Salt1.91 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Medium Bowl
Large Bowl
Garlic Press
Large Saucepan



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, peel and grate the garlic (or use a garlic press) and roughly chop the parsley (stalks and all).

b) In a medium saucepan, combine the garlic and butter (see pantry for amount). Season with salt and pepper, then place the pan onto medium-high heat and stir until the butter is melted, 1-2 mins

c) Stir through the parsley.



a) Once the chicken pops are cooked, pour the garlic butter into a large bowl. Add the chicken pops and toss to coat.

b) Add the grated hard Italian cheese and toss to coat.

c) Pop the cheesy garlic butter chicken pops into your serving bowl to finish.


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