Cajun Spiced Chicken Burger and Chips
with Crispy Bacon and Baby Leaf Salad
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.
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
(Contains Cereals containing gluten)
Cajun Spice Mix
(Contains Egg, Mustard)
Baby Leaf Mix
Not included in your delivery
Salt for the Breadcrumbs
Olive Oil for the Dressing
Sugar for the Dressing
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).
Halve the burger buns.
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.
Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl and add the Cajun seasoning, salt (see pantry for amount) and pepper.
Dip the chicken 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.
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.
Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Discard the oil from the chicken pan.
In a medium bowl, combine the cider vinegar, salt, pepper, sugar and oil for the dressing (see pantry for both amounts).
Cut the tomato into 1cm chunks and add to the bowl with the dressing.
Wipe out the pan used to fry the chicken, then return to a medium-high heat with a drizzle of oil.
Once the oil is hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Drizzle the honey (see pantry for amount) over the rashers and turn to coat.
Just before everything's ready, pop the buns into the oven to warm through, 2-3 mins. Reserve a few of the baby leaves for each of the burgers and toss the remaining leaves through the dressing.
When everything's ready, spread the mayo (see pantry for amount) over the bun bases. Top the bases with the reserved salad leaves and crispy Cajun chicken.
Drizzle over the burger sauce and pile on the honeyed bacon, then sandwich shut with the bun lids.
Serve the chips and salad alongside.