Prep Time



Cook time




  • 3 tablespoons FRANK'S RedHot® XTRA HOT Cayenne Pepper Sauce
  • 1 garlic clove, crushed
  • 200 millilitres (7 fluid ounce) buttermilk
  • 30 grams unsalted butter, melted
  • 100 grams (3.5 ounces) plain flour
  • 150 grams (5.5 ounces) panko breadcrumbs
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 500 grams free-range skinless and boneless chicken thighs, cut into bite-sized chunks
  • 75 grams (2.5 ounces) pickles, diced
  • 100 grams (3.5 ounces) bread, toasted and cubed
  • 100 millilitres (3.5 fluid ounce) ranch dressing
  • 1 tablespoon FRANK'S RedHot® XTRA HOT Cayenne Pepper Sauce


  1. Start by preheating the oven to 180°C / 160°C Fan / Gas Mark 4.
  2. In a shallow bowl, mix together the FRANK'S RedHot® Xtra Hot Sauce, garlic, buttermilk and melted butter. In a second shallow bowl, mix together the plain flour, salt and black pepper. In a third bowl, add the panko breadcrumbs.
  3. Dust the chicken pieces in the flour, before transferring to the buttermilk mixture. Shake off the excess buttermilk and dredge through the panko breadcrumbs and place the chicken onto a lined non-stick baking tray.
  4. Transfer to the oven and bake for 25-30 minutes or until golden and crispy.
  5. Serve topped with diced pickles and toasted cubed bread. Mix together the ranch dressing with FRANK'S RedHot® Xtra Hot Sauce and drizzle to serve.