Neven Maguire's Sriracha Honey Chicken Strips

INGREDIENTS

• 1 Pack Simply Better Irish Corn Fed Mini Chicken Breast Fillets
• 3 Tbsp. Simply Better West Cork Live Yoghurt Natural (or Kefir Milk)
• 2 Tsp. Simply Better Sriracha Seasoning, plus a little extra
• 25g Plain Flour
• 2 Simply Better Irish Free Range Corn Fed Large Eggs
• 1 Bag Simply Better Hand Cooked Sriracha Chilli Crisps
• 2 Tbsp. Simply Better Orange Blossom Honey
• 1 Tbsp. Simply Better Organic Irish Apple Cider Vinegar
• 1 Tbsp. Simply Better Handmade Hot Wing Sauce
• 1 Carton Simply Better Handmade Buttermilk Ranch
• 1 Pack Simply Better Hand Cut Sweet Potato & Parmesan Fries

METHOD

1. Place the chicken strips in a bowl and stir in the kefir or yoghurt and Sriracha seasoning. Cover with clingfilm and set aside for at least 15 minutes or up to 3 days in the fridge to marinate – the longer you leave them the more tender they become.
2. When ready to cook, preheat the oven to 180°C (350°F/Gas Mark 4). Put the flour on a plate and season with a little more Sriracha seasoning. Beat the eggs in a shallow dish. Crush the Sriracha crisps in their packet, then put on a plate.
3. Using a tongs, dust marinated chicken strips in the flour, then dip in the beaten egg and coat in the crisps. Arrange on a baking tray. Bake in the oven for 10 minutes until crisp and golden brown (or use your air fryer for excellent results).
4. Meanwhile, make the sauce, put the honey in a large bowl with the vinegar and wing sauce, whisking to combine.
5. Arrange the chicken strips on plates and drizzle with the sauce, serve with dipping bowls of the buttermilk ranch and some sweet potato fries alongside.