What are the main ingredients in Buffalo Chicken Strips Feast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

What is the nutritional information of Buffalo Chicken Strips Feast?

Calories: 727, Carbs: 85 grams, Fat: grams, Protein: 53.2 grams, Sugar: 17 grams, Salt: 1013 grams

How do I prepare Buffalo Chicken Strips Feast?

FRY THOSE FILLETS: Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken mini fillets for 1-2 minutes per side until golden and cooked through. In the final minute, baste with a knob of butter and the remaining buffalo spice. Set aside to rest for 3 minutes. Toss through ½ of the ranch dressing until coated and then season. IT’S A SLAM DUNK!: Plate up the buffalo chicken, side with the potato chunks, corn and the slaw. Sprinkle over the sliced spring onion and the remaining walnuts. Serve with any remaining lemon wedges and the remaining ranch dressing. Get dunking, Chef! START WITH THE SIDES: Preheat the oven to 220°C. Place the potato pieces and corn on the cob on a roasting tray. Coat in oil, ½ the buffalo spice, and seasoning. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway. CHOP-CHOP-CHOP: Cut the lemon into wedges. Roughly chop the spring onions and the walnuts. In a bowl, combine the rub, the ranch dressing, the juice of 2 lemon wedges, a sweetener of choice (to taste), and seasoning. Set aside. Finely slice the cabbage and place in a bowl along with ½ the chopped walnuts, a squeeze of lemon juice, seasoning, and a drizzle of oil. Toss to combine.

What should be prepared from my kitchen to make Buffalo Chicken Strips Feast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

Buffalo Chicken Strips Feast

Name: Buffalo Chicken Strips Feast
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Butter

Get ready to dunk succulent, buffalo-spiced mini fillets into our addictively delicious homemade ranch dressing. Sided with crispy, golden potato chunks, roasted corn on the cob and a crunchy cabbage slaw. Dinner doesn’t get much better than this!

Buffalo Chicken Strips Feast

with ranch dressing, roasted corn on the cob & spring onion

Hands on Time: 10 - 25 minutes

Overall Time: 25 - 35 minutes

Download the Recipe for 2

Ingredients:

Buffalo Spice
Cabbage
Chicken
Corn On The Cob
Free-range Chicken Mini Fillets
Lemon
Lemons
NOMU One For All Rub
Potato Chunks
Ranch Dressing
Spring Onion
Spring Onions
Walnuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter

Serves 1

START WITH THE SIDES
Preheat the oven to 220°C. Place the potato pieces and corn on the cob on a roasting tray. Coat in oil, ½ the buffalo spice, and seasoning. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
CHOP-CHOP-CHOP
Cut the lemon into wedges. Roughly chop the spring onion and the walnuts. In a bowl, combine the rub, the ranch dressing, the juice of 1 lemon wedge, a sweetener of choice (to taste), and seasoning. Set aside. Finely slice the cabbage and place in a bowl along with ½ the chopped walnuts, a squeeze of lemon juice, seasoning, and a drizzle of oil. Toss to combine.
FRY THOSE FILLETS
Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken mini fillets for 1-2 minutes per side until golden and cooked through. In the final minute, baste with a knob of butter and the remaining buffalo spice. Set aside to rest for 3 minutes. Toss through ½ of the ranch dressing until coated and then season.
IT’S A SLAM DUNK!
Plate up the buffalo chicken, side with the potato chunks, corn and the slaw. Sprinkle over the sliced spring onion and the remaining walnuts. Serve with any remaining lemon wedges and the remaining ranch dressing. Get dunking, Chef!

Potato Chunks - 250g
Corn on the Cob - 1
Buffalo Spice - 15ml
Lemon - 1
Spring Onion - 1
Walnuts - 20g
NOMU One For All Rub - 5ml
Ranch Dressing - 87,5ml
Cabbage - 100g
Free-range Chicken Mini Fillets - 150g

Download the Recipe

Serves 2

START WITH THE SIDES
Preheat the oven to 220°C. Place the potato pieces and corn on the cob on a roasting tray. Coat in oil, ½ the buffalo spice, and seasoning. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
CHOP-CHOP-CHOP
Cut the lemon into wedges. Roughly chop the spring onions and the walnuts. In a bowl, combine the rub, the ranch dressing, the juice of 2 lemon wedges, a sweetener of choice (to taste), and seasoning. Set aside. Finely slice the cabbage and place in a bowl along with ½ the chopped walnuts, a squeeze of lemon juice, seasoning, and a drizzle of oil. Toss to combine.
FRY THOSE FILLETS
Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken mini fillets for 1-2 minutes per side until golden and cooked through. In the final minute, baste with a knob of butter and the remaining buffalo spice. Set aside to rest for 3 minutes. Toss through ½ of the ranch dressing until coated and then season.
IT’S A SLAM DUNK!
Plate up the buffalo chicken, side with the potato chunks, corn and the slaw. Sprinkle over the sliced spring onion and the remaining walnuts. Serve with any remaining lemon wedges and the remaining ranch dressing. Get dunking, Chef!

Potato Chunks - 500g
Corn on the Cob - 2
Buffalo Spice - 30ml
Lemon - 1
Spring Onions - 2
Walnuts - 40g
NOMU One For All Rub - 10ml
Ranch Dressing - 175ml
Cabbage - 200g
Free-range Chicken Mini Fillets - 300g

Download the Recipe

Serves 3

START WITH THE SIDES
Preheat the oven to 220°C. Place the potato pieces and corn on the cob on a roasting tray. Coat in oil, ½ the buffalo spice, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
CHOP-CHOP-CHOP
Cut the lemons into wedges. Roughly chop the spring onions and the walnuts. In a bowl, combine the rub, the ranch dressing, the juice of 3 lemon wedges, a sweetener of choice (to taste), and seasoning. Set aside. Finely slice the cabbage and place in a bowl along with ½ the chopped walnuts, a squeeze of lemon juice, seasoning, and a drizzle of oil. Toss to combine.
FRY THOSE FILLETS
Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken mini fillets for 1-2 minutes per side until golden and cooked through. In the final minute, baste with a knob of butter and the remaining buffalo spice. Set aside to rest for 3 minutes. Toss through ½ of the ranch dressing until coated and then season.
IT’S A SLAM DUNK!
Plate up the buffalo chicken, side with the potato chunks, corn and the slaw. Sprinkle over the sliced spring onion and the remaining walnuts. Serve with any remaining lemon wedges and the remaining ranch dressing. Get dunking, Chef!

Potato Chunks - 750g
Corn on the Cob - 3
Buffalo Spice - 45ml
Lemons - 2
Spring Onions - 3
Walnuts - 60g
NOMU One For All Rub - 15ml
Ranch Dressing - 262,5ml
Cabbage - 300g
Free-range Chicken Mini Fillets - 450g

Download the Recipe

Serves 4

START WITH THE SIDES
Preheat the oven to 220°C. Place the potato pieces and corn on the cob on a roasting tray. Coat in oil, ½ the buffalo spice, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
CHOP-CHOP-CHOP
Cut the lemons into wedges. Roughly chop the spring onions and the walnuts. In a bowl, combine the rub, the ranch dressing, the juice of 4 lemon wedges, a sweetener of choice (to taste), and seasoning. Set aside. Finely slice the cabbage and place in a bowl along with ½ the chopped walnuts, a squeeze of lemon juice, seasoning, and a drizzle of oil. Toss to combine.
FRY THOSE FILLETS
Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken mini fillets for 1-2 minutes per side until golden and cooked through. In the final minute, baste with a knob of butter and the remaining buffalo spice. Set aside to rest for 3 minutes. Toss through ½ of the ranch dressing until coated and then season.
IT’S A SLAM DUNK!
Plate up the buffalo chicken, side with the potato chunks, corn and the slaw. Sprinkle over the sliced spring onion and the remaining walnuts. Serve with any remaining lemon wedges and the remaining ranch dressing. Get dunking, Chef!