Buffalo Chicken Inspired Loaded Fries

Once the oil is hot, add the bacon lardons. Stirfry 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 panko breadcrumbs into another bowl and season with salt 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, 10-14 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. 

In a medium saucepan, add the water for the sauce (see pantry for amount) and two thirds of the cider vinegar. Place the pan on medium-high heat and bring to a boil. Simmer until reduced by half, 2-3 mins.

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

Mix in the butter (see pantry for amount) until melted, then stir through the creme fraiche. Leave to cool in the pan until ready to serve.

Meanwhile, chop the tomatoes into 2cm chunks.

In a large bowl, add the remaining cider vinegar and the sugar olive oil for the dressing (see pantry for both amounts). Toss in the tomatoes to dress them.

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