Buffalo Inspired Fried Chicken Burger
and Blue Cheese Mac and Cheese
- Cereals containing gluten
- Wheat
- Sulphites
- Milk
- Soya
- May contain traces of allergens
- Egg
- Milk
Ingredients
180 grams
Macaroni
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
50 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
3 unit(s)
British Chicken Thighs
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
30 grams
Sriracha Sauce
15 grams
Honey
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
30 grams
Crumbled Blue Cheese
(Contains: Milk)
2 unit(s)
Burger Buns
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya, Egg, Milk)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
50 milliliter(s)
Reserved Pasta Water
1 unit(s)
Egg
75 milliliter(s)
Water for the Sauce
20 grams
Butter for the Sauce
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 0.25 tsp of salt for the pasta.
When the water is boiling, add the macaroni to the water and bring back to the boil.
Cook until tender, 12 mins.
Once cooked, drain in a colander (reserving some pasta water for the sauce, see pantry for amount) and drizzle with olive oil to prevent from sticking.
Meanwhile, crack the egg (see pantry for amount) into a medium bowl and whisk. Add the panko breadcrumbs into another medium bowl and season with salt and pepper.
Season the chicken with salt and pepper. Dip the chicken into the bowl with egg and then into the bowl with the breadcrumbs, ensuring it is completely coated.
Shake off the excess and transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add 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 the chicken into the pan and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.
Pop the chicken onto a baking tray. Place the chicken on the middle shelf until cooked through, 12-15 mins.
IMPORTANT: The chicken is cooked when no longer pink in the middle.
Carefully discard the hot oil from the now empty chicken frying pan and return to medium-high heat. Add the cider vinegar and water for the sauce (see pantry for amount), bring to a boil, then simmer until reduced by half, 2-3 mins.
Stir through the sriracha and honey until thickened, 1-2 mins. Remove from the heat and stir through the butter (see pantry for amount) until melted. Season with salt and pepper and set aside.
Pop the pasta saucepan back on medium-high heat. Add the reserved pasta water (see ingredients for amount), chicken stock, and cooked macaroni. Bring to the boil, stirring constantly, then remove from the heat.
Vigorously stir the creme fraiche and blue cheese into the macaroni until smooth and melted. Taste and season with salt and pepper if needed.
Meanwhile, halve the burger buns. Pop onto a baking tray and into the oven to warm through, 2-3 mins.
When everything is ready, spread the mayo (see pantry for amount) on the bottom of each burger bun. Cut your chicken thighs in half and arrange on top.
Drizzle over the buffalo inspired sauce, then top with your burger lid and transfer to your serving plates.
Serve with your blue cheese mac n cheese alongside.
Finish with a handful of rocket and a drizzle of balsamic glaze over the leaves.
Enjoy!
