Buffalo Hot Sauce Chicken Pops
with Roasted Garlic & Chive Mayo | 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.
Ingredients
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
Utensils
Instructions
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.
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).
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.
Enjoy!
