Crispy Buffalo Chicken Tacos and Cheesy Chips

Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper. 

Crack the egg (see pantry for amount) into a medium bowl and whisk. In another medium bowl, combine the breadcrumbs, Central American style spice mix and the salt (see pantry for amount).

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 large baking tray, then bake on the middle shelf until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

While the chicken bakes, grate the Cheddar cheese. Trim the baby gem, halve lengthways, then thinly slice. Cut the tomatoes into 2cm chunks.

Carefully discard the hot oil from the chicken pan, then wipe out and return to medium-high heat.

Add the hot sauce, honey and creme fraiche to the pan, bring to the boil and cook until thickened, 1-2 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Add a splash of water if it's a little too thick, then remove from the heat.

When the chips have 5 mins left, sprinkle over half the cheese and return to the oven to melt.

Pop the tortillas (3 per person) into the oven to warm through, 1-2 mins.