Buffalo Hot Sauce Chicken Pops
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Buffalo Hot Sauce Chicken Pops

Buffalo Hot Sauce Chicken Pops

with Roasted Garlic & Chive Mayo | Perfect for sharing

Dip these crispy Buffalo Chicken Pops into roasted garlic & chive mayo 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

128 grams


(Contains Egg, Mustard)

50 grams


(Contains Cereals containing gluten)

2 unit(s)

British Chicken Breasts

2 unit(s)

Garlic Clove

100 grams

Hot Sauce

1 bunch(es)


Not included in your delivery

2 tbsp

Oil for the Breadcrumbs

40 grams



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
Protein42 g
Salt3.08 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Aluminum Foil
Medium Saucepan


Bring on the Breadcrumbs

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

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

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 hot sauce.

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


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