Chick Bomb with Ranch Dressing
Crispy Chick Bomb with a homemade yogurt and herb ranch sauce.
- Estimated time: 25 min
- Servings: 2
Ingredients
- 400 g frozen Sadia Chick Bomb
- 100 g unsweetened plain yogurt
- 40 g mayonnaise
- 10 ml lemon juice
- 1 small garlic clove, grated
- 5 g chopped parsley
- 5 g chopped chives
- Salt and black pepper to taste
Preparation
- Read the Chick Bomb instructions and preheat the oven or air fryer to the package temperature. The label takes priority over this recipe’s estimated time.
- Arrange the frozen pieces in one layer with space between them. Use the label’s cooking time and method; do not thaw on the countertop.
- Meanwhile, mix the yogurt, mayonnaise, lemon juice and garlic. Add the parsley and chives, season to taste and refrigerate the sauce.
- Check doneness with a food thermometer: the centre of the chicken must reach at least 74 °C. A browned coating alone does not confirm the inside is cooked.
- Serve the hot chicken with cold ranch in a separate bowl. Keep the sauce away from raw food.
Allergens
Milk and eggs in the sauce. The coating may contain wheat (gluten), soy and other allergens: check the label.
Always check product labels and possible cross-contact with allergens.
Culinary adaptations inspired by Sadia products, not official brand recipes. Times are estimates.
