eCook Meal
Buffalo Chicken Strips Feast
with ranch dressing, roasted corn on the cob & spring onion
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R193.68
for 4 servings · R48.42 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Potato Chunks needs 1 kgBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 14% of packR10.00
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Walnuts needs 80 gRaw Walnuts 100 g 100 g at R66.99 · 80% of packR53.59
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
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Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Ranch Dressing needs 350 mlRanch Dressing 180 g R44.99 · whole pack (size can't be divided)R44.99
Not in the Woolies basket — source these elsewhere:
- Buffalo Spice
- Corn on the Cob
- NOMU One For All Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Buffalo Chicken Strips Feast?
The preparation time for Buffalo Chicken Strips Feast with ranch dressing, roasted corn on the cob & spring onion is between 10 and 25 minutes.
What is the total time required to make Buffalo Chicken Strips Feast with ranch dressing, roasted corn on the cob & spring onion?
The total time required to make Buffalo Chicken Strips Feast with ranch dressing, roasted corn on the cob & spring onion is between 25 and 35 minutes.
How many servings does Buffalo Chicken Strips Feast provide?
4 servings
What are the main ingredients in Buffalo Chicken Strips Feast?
Buffalo Spice, Cabbage, Chicken, Corn On The Cob, Lemon, NOMU One For All Rub, Potato, Ranch Dressing, Spring Onion, Walnut
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?
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. 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. 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. 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!
What should be prepared from my kitchen to make Buffalo Chicken Strips Feast?
Buffalo Spice, Cabbage, Chicken, Corn On The Cob, Lemon, NOMU One For All Rub, Potato, Ranch Dressing, Spring Onion, Walnut
How many calories does Buffalo Chicken Strips Feast have?
727 calories
How much fat content does Buffalo Chicken Strips Feast have?
grams