Baked Buffalo Chicken Tenders

with Ranch Coleslaw and Roast Potatoes
Get ready for a new favourite!
547 Reviews
Cals 951 · Prot 62 · Carbs 86 · Fat 39
Tips for Kids
Try Hello Chef Now
45 min
Baked Buffalo Chicken Tenders with Ranch Coleslaw and Roast Potatoes
Get ready for a new favourite!
547 Reviews
Cals 951 · Prot 62 · Carbs 86 · Fat 39
Tips for Kids
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken tenders
Chicken breast
400 Grams
Plain flour 10*11*
50 Grams
Fajita seasoning
10 Grams
Salt
0.5 Tsp
Garlic onion powder
4 Grams
Eggs 5*
1 Piece
Panko bread crumbs 10*11*12*
60 Grams
Black pepper
0.5 Tsp
Vegetable oil
2 Tbsp
Sauce
Salted butter 4*
30 Grams
Apple cider vinegar
15 ML
Sriracha sauce
14 Grams
Hot sauce
20 Grams
Brown sugar
5 Grams
Black pepper
0.5 Tsp
Coleslaw
White cabbage
300 Grams
Carrot
1 Piece
Fresh chives
15 Grams
Mayonnaise 5*9*13*
50 Grams
Garlic powder
2 Grams
White vinegar
15 ML
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Roast potatoes
Potatoes
450 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Vegetable oil
1 Tbsp

Allergens

*10 Wheat, *11 Gluten, *5 Eggs, *12 Lupin, *4 Milk, *9 Soya, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 3974 / 951
Fats (g) 38.6
of which saturated (g) 13.8
Carbohydrates (g) 86
of which sugars (g) 14.6
Fibers (g) 13.6
Proteins (g) 62.1
Salt (g) 2.4
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast potatoes

1 Roast potatoes

Preheat the oven to 200°C/180°C fan. Chop the potatoes (skins on) into small bite-sized pieces. Add them onto a second large baking tray with a drizzle of oil and a generous pinch of salt and black pepper. Roast for 25-30 min until golden and crisp.
Tip! For even roasting, turn the potatoes half way through cooking.
Prep chicken

2 Prep chicken

Slice the chicken into goujons. Whisk the eggs in a shallow bowl with a pinch of salt and black pepper. Add the flour and the garlic onion powder to a second shallow bowl and mix. Add the panko bread crumbs and fajita seasoning to a third shallow bowl.
Tip! Adding a pinch of salt and black pepper to the eggs, flour and panko ensures a well seasoned mix.
Bread chicken

3 Bread chicken

One by one, coat the chicken goujons in the seasoned flour before dipping them in the beaten egg and finally coating them in the panko breadcrumbs. Place them onto a lined baking tray and drizzle the breaded chicken with oil. Bake for 15-20 min until golden.
Prep coleslaw

4 Prep coleslaw

Meanwhile, finely shred or slice the cabbage as thinly as possible.. Peel and grate the carrot. Finely chop the chives. Toss the cabbage, carrot and chives in a large bowl and combine with the mayonnaise, garlic powder, white vinegar and salt. Mix well and set aside.
Make sauce

5 Make sauce

Add the butter, vinegar, sriracha (spicy!), hot sauce (spicy!) and sugar to a small saucepan. Heat over a medium heat, stirring, until the sauce bubbles. Remove from the heat and season with pepper. Cover with a lid to keep warm.
Tip! Sensitive to spice? Go east on the sriracha and hot sauce.
Serve

6 Serve

Once the roast poatoes and chicken tenders are done, divide them among plates. Serve the Buffalo sauce to the side. Toss the coleslaw vegetables in the ranch dressing. Mix well. Serve alongside the chicken tenders.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved · Terms of Service & Privacy Policy