Buffalo chicken

Name: Buffalo chicken
Cook time: 25 min
Yield: 4

with kumara bites, buffalo sauce and garlic aioli

Ready in around 25 mins

RECIPE FACT:

Buffalo chicken concept was born in 1964 at the Anchor Bar in New York. Cooked as a late-night snack!

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210°C (fan bake).
1. TO COOK THE KUMARA BITES:

Line an oven tray with baking paper. Empty the bag of steamed kumara bites onto the tray, drizzle with oil and season with salt and pepper.Cook in the oven for 20 mins.
2. TO MAKE THE SLAW:

Peel and grate the carrot into a serving bowl. Pick the Italian parsley leaves from their stalks then chop finely. Add the red and green cabbage and half of the chopped parsley to a serving bowl with a drizzle of olive oil. Season with salt and pepper and toss to combine before serving.
3. TO COOK THE BUFFALO CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each breasts into 6 even pieces. Mix the Buffalo chicken spices and cornflour in a bowl. Dip each piece of chicken into the mixture and turn to coat well. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the chicken pieces to the pan and cook for 3-4 mins each side or until cooked through. Remove from the heat allowing the pan to cool slightly. Add the Buffalo sauce and toss to coat the chicken.
TO SERVE:

Divide the kumara bites and slaw between plates. Top with pieces of Buffalo chicken and spoon over any Buffalo sauce and the remaining chopped parsley. Serve garlic aioli on the side to dip the chicken and kumara bites into.