Protein Swap | Air Fryer Spicy Buffalo Chicken Thighs
Tangy Ranch Sauce, Crispy Brussels Sprouts & Rice
Cooking time
30 minutes
Servings
2/4
Calories
940 /serving
You know the saying: to Air Fryer is human! (And it uses less oil and less cleanup than traditional frying techniques.) First, send in quartered Brussels sprouts and see them come out crisped, crinkled and browned. Next it’s time for chicken thighs, dredged in smoky-sweet spices, and then brushed with hot and spicy Buffalo sauce for a bonus layer of flavour. Fling these fun elements over soothing white rice, with tangy buttermilk-based ranch sauce.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 400g Brussels sprouts
- 60ml Mayonnaise
- 30ml White vinegar
- 20g Cornstarch
- 160g White rice
- 30ml Buffalo sauce
- 30ml Buttermilk
- 8g Sweet Hickory BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)
Contains: Eggs, Milk
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Basting brush
Air fryer
Total Fat
44 g
Saturated Fat
6 g
Sodium
970 mg
Total Carb
94 g
Sugars
5 g
Protein
47 g
Fibre
10 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Fry the Brussels sprouts
Meanwhile, preheat the air fryer to 400°F. Lightly oil the basket. Remove the root ends of the Brussels sprouts; quarter lengthwise. In a large bowl, combine the Brussels sprouts, a drizzle of oil and S&P. Place in the air fryer basket and fry, shaking halfway, 8 to 10 min., until crispy and tender. Transfer to a plate and keep warm. Reserve the bowl. Wipe out and oil the air fryer basket.
Prepare & fry the chicken
Meanwhile, pat the chicken dry with paper towel. In the reserved bowl, combine the chicken, cornstarch, ¾ of the spices and S&P. Place the chicken* in the air fryer basket and lightly brush or spray with oil. Fry, brushing with the Buffalo sauce halfway, 13 to 15 min., until browned and cooked through.
Make the ranch sauce
Meanwhile, in a medium bowl, combine the buttermilk, mayo, vinegar (start with ½), remaining spices and S&P.
Plate your dish
Divide the rice, Brussels sprouts and chicken (slice beforehand if desired) between your plates. Drizzle with the ranch sauce. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
