Buffalo Style Fried Chicken Burger

Meanwhile, put the corn on the cob on a large sheet of foil. Drizzle with oil, season with salt and pepper, then scrunch the foil closed to create a parcel and put on a baking tray. Roast on the top shelf until tender, 25-30 mins.

Next, crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs into another bowl, season with the salt (see pantry for amount) and pepper. Season the chicken with salt and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it is 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.

In a small bowl, mix together the honey and hot sauce. This is your buffalo style hot sauce - set aside for now. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

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, 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 the chicken to a plate lined with kitchen paper.

Meanwhile, halve the burger buns. When the chicken has 2 mins left, pop the buns onto a baking tray and into the oven to warm through, 2-3 mins.

Quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.

In a large bowl, add the coleslaw, pear and soured cream. Scatter over the blue cheese, season with salt and pepper, then toss to combine.