Free Range Buffalo Chicken Thigh With Ranch Dip & Fries

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Peel and cut your sweet potatoes into fries

Add the sweet potato fries to a baking tray(or two!) with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

While the fries are cooking, cut your free range chicken thighs into bite-sized pieces

Add your cornflour and a pinch of salt to a bowl

Add the chicken pieces to the cornflour and give everything a good mix up so the chicken pieces are fully coated – this is your coated chicken

Heat a large, wide-based pan (preferably non-stick) with 4 tbsp [6 tbsp] [8 tbsp] vegetable oil over a high heat

Once hot, add the coated chicken and cook for 5 min on each side, or until nicely golden and crisp

Once done, transfer the golden chicken to a plate covered with kitchen paper and set aside for later

Meanwhile, heat a pot with 20g [30g] [40g] butter on a low heat

Once melted, remove the pot from the heat and add your sriracha hot chilli sauce, cider vinegar and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Stir everything together until it combines and becomes a sauce-like consistency – this is your buffalo sauce

Wash your lettuce, pat it dry with kitchen paper then slice into wedges

Chop your chives finely, then peel and grate your garlic

Combine your natural yoghurt, Dijon mustard, grated garlic and chopped chives in a small bowl

Add a drizzle of olive oil and season with a pinch of salt and pepper and give everything a good mix up – this is your ranch dip

Return the buffalo sauce pot to a medium heat

Once hot, add the golden chicken to the pot and toss until the chicken is fully coated in the sauce – this is your free range buffalo chicken