Buffalo Fried Meat-Free Chick'n Loaded Fries With Corn Ribs
Take your loaded fries game to the next level with this street food favourite. You'll fry chick'n till golden and crisp then douse in buffalo sauce and herby ranch. Top with homemade pickles and corn ribs then dig in.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Flour, Milk, Pepper, Salt, Sugar, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Cut your potatoes (skins on) into fries
Add the fries to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up and put the tray[s] in the oven for an initial 15 min or until the fries are golden and crisp
Meanwhile, add 80ml [120ml] [160ml] milk to a bowl with half your cider vinegar (you'll use the rest later!) – this is your marinade
Add your meat-free chick'n to the marinade and stir it all together, then set aside until later
Tip: This will help to tenderise your chick'n!
Slice your cucumber finely into discs
Trim, then slice your spring onion[s] on the diagonal
Add the cucumber discs and the remaining cider vinegar to a bowl with a pinch of salt and sugar
Stir everything together and set aside – this is your quick-pickled cucumber
Heat a pot with a large knob of butter over a low heat
Once melted, remove the pot from the heat and add your sriracha (can't handle the heat? Go easy!) with a pinch of salt and sugar
Mix until fully combined – this is your buffalo sauce
Peel and chop (or grate!) your garlic
Chop your chives finely
Combine your mayo, half the chopped chives (you'll use the rest later!), chopped garlic, 1 tsp [1 1/2 tsp] [2 tsp] of the pickling liquid from the quick-pickled cucumber and a pinch of pepper in a bowl – this is your ranch-style dressing
Discard all the excess marinade from the chick'n
Add your cornflour and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to the bowl with the marinated chick'n
Season with a generous grind of pepper and give everything a good mix up until the chickn is fully coated
After the initial 15 min, remove the tray with the chips from the oven and push to one side then add your sweetcorn ribs to the other side and return the tray to the oven for 10-12 min
Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a medium-high heat
Once the pan is very hot, add the coated chick'n and cook for 8 min on each side or until golden, crisp and cooked through (no pink meat!) – this is your fried chick'n pieces
Tip: Cooking for 3 or more? Do this in batches!
Serve the fried chick'n pieces on top of the fries with the quick-pickled cucumber and sweetcorn ribs to the side
Drizzle the chick'n with the buffalo sauce and ranch-style dressing and garnish with the remaining chopped chives
Top with the corn ribs with the sliced spring onion
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (mustard, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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