Buffalo Chicken Inspired Loaded Fries
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Buffalo Chicken Inspired Loaded Fries

Buffalo Chicken Inspired Loaded Fries

with Blue Cheese, Crispy Bacon and Baby Leaf Salad

Allergens:
Cereals containing gluten
Sulphites
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time40 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

60 grams

Bacon Lardons

50 grams

Breadcrumbs

(Contains Cereals containing gluten)

3 unit(s)

Chicken Thighs

45 milliliter(s)

Cider Vinegar

(Contains Sulphites)

45 grams

Sriracha Sauce

30 grams

Honey

75 grams

Creme Fraiche

(Contains Milk)

125 grams

Baby Plum Tomatoes

50 grams

Baby Leaf Mix

30 grams

Crumbled Blue Cheese

(Contains Milk)

Not included in your delivery

1 unit(s)

Egg

1 tbsp

Water for the Sauce

20 grams

Butter

½ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)4441 kJ
Energy (kcal)1062 kcal
Fat57.8 g
of which saturates24.5 g
Carbohydrate89.2 g
of which sugars23.1 g
Protein52.2 g
Salt3.25 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Mixing Bowl
Medium Bowl
Large Frying Pan
Medium Saucepan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

2

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. 

Once 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 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.

3

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. 

4

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.

5

Meanwhile, halve the baby plum tomatoes.

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.

6

When everything's ready, thinly slice your crispy chicken thighs.

Share your fries between your plates, then top with the crispy chicken and drizzle over the buffalo inspired sauce. Sprinkle with the bacon and blue cheese - as much as you'd like.

Serve with the baby leaf salad alongside.

Enjoy!