Buffalo Chicken Pops with Ranch Dip | Perfect for sharing

Ingredients

Instructions

1. a) Preheat your oven to 220°C/200°C fan/gas mark 7.
   b) Pop the mayonnaise into a medium bowl. In a separate medium bowl, combine the panko breadcrumbs and the oil for breadcrumbs (see pantry for amount).
   c) Cut each breast into 3cm chunks. Add to the bowl of mayo, season with salt and pepper, then mix to coat well. Dip the chicken into the breadcrumbs, ensuring they're completely coated, then transfer to a baking tray.
   d) Once the oven is hot, bake on the top shelf until slightly golden and cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
2. a) Meanwhile, in a large saucepan, pour in the cider vinegar and water for the sauce (see pantry for amount). Place the pan onto medium-high heat and bring to the boil. Simmer until reduced by half, 2-3 mins.
   b) Stir through the sriracha and sugar for the sauce (see pantry for amount) until thickened, 1-2 mins, then remove from the heat. 
   c) Mix in the butter (see pantry for amount) until melted. This is your buffalo sauce! 
3. a) Once the chicken bites are cooked, place them on your serving plate and drizzle over the buffalo sauce.
   b) Serve the ranch dressing on the side for dipping.