Crispy Chicken Tenders and Buffalo Style Sauce
with Fries and Ranch Dressed Chopped Baby Gem Salad
- Wheat
- Cereals containing gluten
- Milk
- Egg
- Mustard
- Sulphites
- Celery
- May contain traces of allergens
Originating from Buffalo in the state of New York, this tangy, spicy sauce is now beloved worldwide. Instead of wings, we're adding it to crispy chicken tenders and serving with potato fries and a ranch dressed chopped salad as an homage to American comfort food.
Ingredients
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
1 unit(s)
Apple
50 grams
Hot Sauce
15 grams
Honey
30 grams
Ranch Dressing
(Contains: Milk, Egg, Mustard)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
Not included in your delivery
1 unit(s)
Egg
½ tsp
Salt for the Breadcrumbs
20 grams
Butter
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, slice the chicken breasts widthways into 2cm thin strips. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
In another medium bowl, combine the breadcrumbs, Central American style spice mix and salt for the breadcrumbs (see pantry for amount).
Season the chicken, then dip into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once the oil is hot, lay in the chicken. Cook until golden brown, 3-4 mins each side. Adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, transfer the chicken to a plate lined with kitchen paper and cover with foil to keep warm.
While the chicken fries, trim the baby gem, halve lengthways, then thinly slice. Quarter, core and slice the apple (no need to peel).
Wash out the breadcrumbing bowls.
Give the (now empty) frying pan a quick wipe. Add the butter (see pantry for amount) to the pan on medium heat.
Once the butter has melted, stir in the hot sauce and honey. Lightly simmer until thickened, 1-2 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Just before everything's ready, in one of the (now empty) bowls, mix together the ranch sauce and cider vinegar. Add the baby gem and apple, then toss. Season with salt and pepper.
Share the spiced chicken tenders between your plates. Serve the fries and salad alongside.
Finish by drizzling the buffalo style sauce over the chicken tenders and adding the mayo (see pantry for amount) for dipping.
