Buffalo Hot Sauce Breaded Chicken Pops

Name: Buffalo Hot Sauce Breaded Chicken Pops Serves 2 | with Ranch Dip
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 32 grams Mayonnaise; 50 grams Breadcrumbs; 2 unit(s) British Chicken Breasts; 30 milliliter(s) Cider Vinegar; 100 grams Hot Sauce; 90 grams Ranch Dressing; 2 tbsp Oil for the Breadcrumbs; 75 milliliter(s) Water for the Sauce; 3 tsp Sugar for the Sauce; 40 grams Butter

Serves 2 | with Ranch Dip

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Dip these crispy Buffalo Chicken Pops into ranch dip 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)

British Chicken Breasts

30 milliliter(s)

Cider Vinegar

(Contains Sulphites)

100 grams

Hot 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

Nutritional information

Energy (kJ)3274 kJ

Energy (kcal)782 kcal

Fat52.9 g

of which saturates15.8 g

Carbohydrate36 g

of which sugars11.5 g

Protein42 g

Salt2.84 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Medium Bowl

•Medium Saucepan

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.

a) Once the oven is hot, bake the chicken pops 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.

b) Meanwhile, combine the hot sauce (add less if you'd prefer things milder) and butter (see pantry for amount) in a medium saucepan on medium heat. Heat until melted, then set aside until you're ready to serve. This is your buffalo hot sauce!