Buffalo Chicken Pops
with Ranch Style Dip | Perfect for sharing
Dip these crispy Buffalo Chicken Pops into homemade ranch for a simple yet delicious starter or snack.
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.
(Contains Egg, Mustard)
(Contains Cereals containing gluten)
(Contains Milk, Egg, Mustard)
Not included in your delivery
Oil for the Breadcrumbs
Water for the Sauce
Sugar for the Sauce
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 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.