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with Greek Yoghurt Ranch

Crispy Baked Chicken Fingers served with a creamy Greek Yogurt Ranch.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Preheat the oven to 200°C /180°C (fan)/gas 7. Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Olive oil | Salt | Pepper | Chopping board | Knife | Baking tray | Small bowl | Baking dish | Cooking pan | Mixing bowl

Cooking Instructions


Step 5 : Make the Salad

Cut the mixed cherry tomatoes into halves. Chop the salad greens into bite-sized pieces and place them in a mixing bowl.

400 g Potato
1 g Smoked Paprika
1 g Cumin Powder
120 g Fresh Lemon
180 ml Fresh Milk
320 g Chicken Breast
15 g Fajita Seasoning
50 g Panko Bread Crumbs
4 g Cajun Seasoning
10 g Butter
80 ml Red Hot Original Cayenne Pepper Sauce
100 g Greek Yoghurt
3 g Chives
7 g Fresh Parsley
3 g Dill Fresh
1 g Garlic Powder
120 g Mixed Cherry Tomatoes
100 g Mix Lollo Salad


Gluten, Dairy

Step 1 : Roast the Potatoes

Preheat the oven to 180°C. Slice potatoes (with skin) into wedges and place on a baking tray. Add olive oil, salt, paprika, and cumin. Mix well. Bake for 25-30 minutes until golden and crisp.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Bake the Chicken

Press the chicken pieces into the panko mixture for an even coating. Grease a baking tray with oil. Place the chicken on the tray and bake for 15-20 minutes or until fully cooked and golden.

Step 2 : Prep the Chicken

Make buttermilk by adding lemon juice to milk; stir and let sit for 5 minutes. Slice chicken breast and mix with 3/4 of the fajita seasoning and buttermilk. Combine panko breadcrumbs and Cajun spices on a tray.

Step 4 : Make the Sauces

Melt butter in a pan over medium heat, then add buffalo sauce and the remaining fajita seasoning. Bring to a boil, turn off the heat, and set aside. Finely chop parsley, chives, and dill, and mix with Greek yogurt, garlic powder, and the remaining buttermilk. Season with salt.

Step 6 : Serve and Enjoy!

Place the roasted potato and chicken fingers on a serving plate alongside the salad, and drizzle with ranch dressing and buffalo dipping sauce.


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