American Fried Chicken & Buffalo Sauce
with Cheesy Crushed Potatoes & Cucumber Salad- Milk
- Gluten
- Soy
- May contain traces of allergens
- Almond
- Traces of Cashew
- Gluten
- Eggs
- Fish
- Milk
- Sesame
Get ready to dig into this 5-star feast! Crispy, golden fried chicken drizzled with a homemade buffalo sauce brings the perfect mix of crunch and kick. Serve it up with crushed potatoes and a refreshing cucumber salad. Finger-lickin’ goodness guaranteed! *This recipe is under 650kcal per serving.*
Ingredients
2
potato
½
lemon
1 sachet
Chicken-Style Stock Powder
1
tomato
1
cucumber
1 packet
sriracha
(May be present: Soy)
1 packet
BBQ sauce
(May be present: Soy, Almond, Cashew, Gluten, Eggs, Fish, Milk, Sesame)
1 packet
Diced Chicken
1 sachet
All-American Spice Blend
1 packet
cornflour
1 packet
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1 tbs
plain flour
(Contains: Gluten; )
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Cut potato into large chunks. Slice lemon into wedges. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return saucepan to medium-high heat, add the butter and chicken-style stock powder and cook, until melted, 1 minute. Remove from heat. • Add potato, sprinkle of grated Parmesan cheese and a generous squeeze of lemon juice to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry!
• Meanwhile, slice cucumber into rounds. Cut tomato into thin wedges. • In a small bowl, combine sriracha and BBQ sauce. Set aside. • In a medium bowl, combine diced chicken, All-American spice blend, a pinch of salt and a drizzle of olive oil.
• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Meanwhile, to the bowl with the chicken, add cornflour and the plain flour and toss to combine. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a paper towel-lined plate.
• Meanwhile, in a large bowl, combine a squeeze of lemon juice, the honey, a drizzle of olive oil and a pinch of salt and pepper. Add mixed salad leaves, tomato, cucumber to the dressing. Toss to combine. • Divide American fried chicken, crushed potatoes and cucumber salad between plates. • Serve chicken with buffalo sauce. Enjoy!
