Buffalo Hot Sauce Chicken Pops
Serves 2 | with Ranch Dip
Dip these crispy Buffalo Chicken Pops into ranch dip for a simple yet delicious starter or snack.
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.
Ingredients
32 grams
Mayonnaise
(Contains Egg, Mustard)
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
2 unit(s)
British Chicken Breasts
100 grams
Hot Sauce
90 grams
Ranch Dressing
(Contains Milk, Egg, Mustard)
Not included in your delivery
2 tbsp
Oil for the Breadcrumbs
40 grams
Butter
Nutritional information
Utensils
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 chicken 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!
a) Once the chicken pops are cooked, place them on your serving plate and drizzle over the buffalo hot sauce.
b) Serve the ranch dressing in a bowl on the side for dipping.
