Baked Buffalo Chicken Tenders

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.

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.

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.

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.

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.

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.