Buffalo Chicken Inspired Loaded Fries

Once the oil is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins, then transfer to a bowl and set aside. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. 

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another medium bowl and season with the salt (see pantry for amount) and pepper.

Season the chicken, then dip it into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Return the frying pan to high heat with enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay in the chicken. Reduce the heat to medium-high and fry until golden-brown and cooked through, 10-12 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer to a plate lined with kitchen paper. 

Meanwhile, halve the baby plum tomatoes.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.

In a large bowl, add the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Toss in the tomatoes and avocado to dress them. Set aside.

Once the chicken is cooked, make your sauce. In a medium saucepan, melt the butter (see pantry for amount) on medium heat.

Stir in the hot sauce and honey and simmer until thickened, 1-2 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Set aside.

Just before you're ready to serve, add the baby leaf mix to the dressing bowl and toss to coat.