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Buffalo Hot Sauce Chicken Pops

Buffalo Hot Sauce Chicken Pops

Buffalo Hot Sauce Chicken Pops

with Roasted Garlic & Chive Mayo | Perfect for sharing

Get 50% off 1st box + free snacks for life!

Dip these crispy Buffalo Chicken Pops into homemade ranch for a simple yet delicious starter or snack.

Allergens:

Egg

•Mustard

•Cereals containing gluten

The quantities provided above are averages only.

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.

Total30 minutes

Active 35 minutes

DifficultyEasy

Ingredients

serving amount

128 grams

Mayonnaise

(Contains: Egg, Mustard)

50 grams

Breadcrumbs

(Contains: Cereals containing gluten)

2 unit(s)

British Chicken Breasts

2 unit(s)

Garlic Clove**

100 grams

Hot Sauce

1 bunch(es)

Chives

Not included in your delivery

2 tbsp

Oil for the Breadcrumbs

40 grams

Butter

Nutritional information

Energy (kJ)2905 kJ

Energy (kcal)694 kcal

Fat45.6 g

of which saturates14.2 g

Carbohydrate32.5 g

of which sugars6.4 g

Dietary Fibre1.3 g

Protein42 g

Salt3.1 g

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

Utensils

•Bowl

•Baking Tray

•Aluminum Foil

•Medium Saucepan

Instructions

Bring on the Breadcrumbs

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Pop one quarter of 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.

Hello Buffalo Sauce

2

a) Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel on a baking tray until soft, 10-12 mins.

b) While the garlic roasts, in a medium saucepan on medium heat, combine the hot sauce (add less if you'd prefer things milder) and butter (see pantry for amount) until melted. Set aside. This is your buffalo sauce!

c) Finely chop the chives (use scissors if easier).

Finish and Serve

3

a) Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

b) In a small bowl, combine the roasted garlic, half the chives and the remaining mayo. Season with salt and pepper.

c) Once the chicken pops are cooked, place them on your serving plate and drizzle over the buffalo sauce.

d) Sprinkle the remaining chives over your chicken bites and serve the roasted garlic mayo on the side for dipping to finish.

Enjoy!

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