Buffalo legs with ranch dressing
6
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This is an American favourite and a true palate puncher! Adjust the amounts of hot sauce and cayenne pepper to the dish, or remove it completely and still enjoy the flavours.
Ingredients
Plain flour
⅓ cup(s), (55g)
Pepper
¼ tsp, (cayenne)
Garlic powder or flakes
¼ tsp
Skinless chicken drumstick
8 individual, (lovely legs) fat trimmed
Chilli sauce
⅓ cup(s), (hot sauce)
Reduced fat oil spread
1 tbs, melted
Rocket
80 g
Red capsicum
125 g, roasted, sliced
Avocado
½ medium, chopped
Lemon juice
1½ tbs
Ranch dressing, light
80 ml, (1/3 cup)
Lemon(s)
1 medium, cut into wedges to serve
Instructions
1
Combine the flour, pepper, garlic powder and salt in a large bowl. Add the chicken and toss to coat. Line a baking tray with baking paper and add chicken in a single layer. Cover. Place in the fridge for 1 hour.
2
Preheat the oven to 220°C. Combine the hot sauce and the melted spread in a small bowl. Coat the chicken pieces, one at a time, in the hot sauce mixture. Return to the tray. Spoon over any remaining hot sauce mixture. Bake for 30 minutes or until cooked through.
3
Meanwhile, combine the rocket, capsicum, avocado and lemon juice in a medium bowl. Serve the chicken with the rocket salad, ranch dressing and lemon wedges.
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