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Buffalo chicken Scotch eggs recipe

Buffalo chicken Scotch eggs recipe

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If you enjoy both Scotch eggs and spicy Buffalo chicken wings, you’re going to love this mash-up. The cool, creamy blue cheese dip is also great for crudité dunking. See method

  • Makes 6
  • 1 hr plus cooling and chilling
  • 496 calories / serving

Ingredients

  • 8 medium eggs, at room temperature
  • 400g pack chicken sausages
  • 2 tbsp Frank’s hot sauce or buffalo wings sauce, plus extra to serve (optional)
  • 125g panko or fresh breadcrumbs (about 4 slices of bread, blitzed)
  • 50g plain flour, seasoned
  • 2ltrs sunflower or vegetable oil, for deep-frying
  • a few celery sticks, cut into 5cm pieces, to serve (optional)

For the blue cheese dip

  • 100g medium-hard blue cheese, such as Danish or Roquefort
  • 100ml soured cream
  • 50g light mayonnaise
  • ¼ tsp lemon juice, white wine vinegar or cider vinegar
  • 1 tbsp snipped chives, plus extra to serve
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

    2065kj
    496kcal
    25%
  • Fat

    32g 46%
  • Saturates

    10g 48%
  • Sugars

    3g 4%
  • Salt

    2.5g 41%

of the reference intake
Carbohydrate 24.3g Protein 26.8g Fibre 1.6g

Method

  1. Bring a large saucepan of water to the boil. Carefully lower in 6 of the eggs and boil for 6 mins. Transfer to a bowl of very cold water and leave until cool enough to handle. Peel.
  2. Squeeze the sausage meat out of the skins, then mix the meat with the buffalo sauce and 25g breadcrumbs. Divide into 6 portions.
  3. Beat the 2 remaining eggs with a fork in a shallow bowl. Put the flour in another shallow bowl and the remaining breadcrumbs on a dinner plate. Dampen your hands, then flatten one-sixth of the meat in the palm of your hand. Wrap the meat around an egg, moulding evenly to cover it completely.
  4. Shape the sausage-covered egg to a smooth oval, then coat in flour, followed by the egg and finally breadcrumbs, shaking off excess at each stage. Repeat to make 5 more Scotch eggs. Chill for 30 mins before cooking, or for up to 36 hrs.
  5. For the dip, mash the cheese in a bowl, then mix in the soured cream and mayonnaise. Season, add the lemon juice or vinegar, then stir in the chives. Chill for up to 24 hrs if not serving within 30 mins.
  6. To cook the eggs, fill a deep, large saucepan about a third to half full with the oil. Heat until it reaches 160°C, or a cube of bread dropped in turns golden brown in 30 secs. Fry the Scotch eggs in batches, turning occasionally, for 4-5 mins until dark golden brown, then transfer to a plate lined with kitchen paper. Make sure the oil is still at the right temperature for each batch.
  7. Serve the Scotch eggs, warm or cold, with the blue cheese dip and celery sticks, plus more buffalo sauce, if you like. Get ahead Assemble the Scotch eggs the day before and chill overnight for frying freshly on the day. The dip can be made a day ahead – just take it out of the fridge 30 mins before serving.

Get ahead: Assemble the Scotch eggs the day before and chill overnight for frying freshly on the day. The dip can be made a day ahead – just take it out of the fridge 30 mins before serving.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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