Buffalo chicken bites with chips & blue-cheese slaw | Pocketmags.com

Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 300+ of our top selling titles.
plus Unlimited access to 27000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at $14.99 per month, unless cancelled.
Upgrade Now for $14.99 Learn more
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Australia version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points

Buffalo chicken bites with chips & blue-cheese slaw

Get that takeaway taste with chilli chicken and a delightfully cheesy side


Serves 4

Ready in about 45 minutes

4 large baking potatoes, peeled and cut into chips Low-calorie cooking spray

600g mini chicken fillets

2 level tbsp plain flour

1 level tbsp sriracha chilli sauce

4 tbsp tomato purée

2 tbsp red wine vinegar

2 tsp Worcestershire sauce

1 tsp sweet smoked paprika

For the blue-cheese slaw:

350g white cabbage, finely shredded

3 celery sticks, cut into matchsticks

3 celery sticks, cut into matchsticks

25g Gorgonzola

Juice of 1 lemon

100g fat-free natural fromage frais

1 Preheat your oven to 220°C/fan 200°C/gas 7. Boil the chips for 3-4 minutes, then drain well. Spread in a single layer on a non-stick baking tray and spray with lowcalorie cooking spray. Season and bake on the bottom shelf for 20-25 minutes, or until golden.

2 Meanwhile, toss the chicken in the flour to coat evenly, then spread on 1 or 2 non-stick baking trays and spray with low-calorie cooking spray. Make the buffalo sauce by mixing together the sriracha, tomato purée, vinegar, Worcestershire sauce and paprika in a bowl. Set aside.

3 Add the chicken to the oven, above the chips, and roast for 10 minutes. Spoon the buffalo sauce evenly over the chicken, then bake for a further 2 minutes, or until the chicken is cooked through.

4 Meanwhile, tip the cabbage, celery and spring onions into a large bowl. Put the Gorgonzola, lemon juice, fromage frais and 2 tbsp water in a small food processor and whizz until smooth (or use a hand blender). Pour over the slaw veg and mix well. Serve a quarter of the chicken and slaw per person with the chips.

Purchase options below
Find the complete article and many more in this issue of Slimming World - October 2017
If you own the issue, Login to read the full article now.
Single Issue - October 2017
Or 499 points
Getting free sample issues is easy, but we need to add it to an account to read, so please follow the instructions to read your free issue today.
Email Address
Annual Digital Subscription
Only $ 3.28 per issue
Or 2299 points

View Issues

About Slimming World

Super-charge your slimdown with the October issue of Slimming World magazine! See results in just 7 days with our make-it-happen eating plan; meet 10 real-life slimmers who between them have lost an amazing 79st; and serve up your favourite pub grub from our low-Syn menu board. Plus discover how to build your own support squad, change your weight-loss destiny and get moving with walking sports. Download your issue now and make it an awesome autumn!

Other Articles in this Issue