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Sriracha-Buttermilk Fried Chicken

with Sweet Potato Fries & Ranch Vinaigrette

Cooking time

30 minutes

Servings

2/4

Calories

780 /serving

Ready to turn up the dial on fried chicken? Buttermilk is a true classic when it comes to making batter—but just shoot a little sriracha in there, and you’re making history. The prickle of heat and dusting of our ranch seasoning puts this recipe on the page, while oven-roasted sweet potato fries and a soft green lettuce and radish salad (with ranch vinaigrette, obviously!) are there to witness the moment.

We will send you:

  • 2 Chicken breasts
  • 450g Sweet potatoes
  • 60g Radishes
  • 6g Garlic chives
  • 1 Head of lettuce
  • 60ml Mayonnaise
  • 15ml White wine vinegar
  • 36g Cornstarch
  • 10ml Sriracha
  • 45ml Buttermilk
  • 6g Home on the Ranch spices (chives, garlic, onion)

Contains: Eggs, Milk, Sulphites

You will need:

Large pan (non-stick if possible)
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
34 g
Saturated Fat
4 g
Sodium
370 mg
Total Carbs
70 g
Sugars
13 g
Protein
45 g
Fibres
9 g
Preparation
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Roast the sweet potato fries
Preheat the oven to 450°F. Cut the sweet potatoes into ¼ inch fries. On a lined sheet pan, toss the sweet potato fries with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast, 22 to 24 minutes, flipping halfway through, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Batter the chicken
While the sweet potato fries roast, pat the chicken breasts dry with paper towel. Cut the breasts into 3 strips each lengthwise. In a large bowl, combine the cornstarch with ½ the remaining spice blend and S&P. In a second large bowl, combine ⅔ of the buttermilk with as much sriracha as you’d like (use ½ for mildly spicy). One piece at a time, coat the chicken in the buttermilk mixture (letting the excess drip off), then in the cornstarch (pressing to adhere). Transfer the coated chicken to a plate as you go.
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Cook the chicken
In a large pan (non-stick if possible), heat a thin layer of oil on medium-high. Add the chicken strips* and cook, 6 to 8 minutes per side, until crispy, golden brown and cooked through. Transfer to a plate and set aside in a warm spot.
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Make the ranch vinaigrette
While the chicken cooks, finely slice the garlic chives crosswise. In a medium bowl, combine the mayonnaise, remaining buttermilk, up to ½ the white wine vinegar, 1 tbsp water (double for 4 portions) and up to ½ the garlic chives (to taste); season with the remaining spice blend and S&P to taste; stir well to combine.
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Make the salad
Roughly chop the lettuce, discarding the root end. Halve the radishes lengthwise and thinly slice crosswise. In a large serving bowl, combine the lettuce and radishes; drizzle with as much vinaigrette as you'd like and toss well.
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Plate your dish
Divide the sweet potato friessalad and chicken between your plates. Garnish with as many remaining garlic chives as you’d like. Serve any remaining vinaigrette as a dipping sauce on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.