Crispy Buffalo Chicken Tacos and 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 1-2 cm 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.

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

Pour in the cider vinegar and water for the sauce (see pantry for amount). Bring to the boil, then simmer until reduced by half, 2-3 mins.

Stir in the sriracha and half the honey and cook until thickened, 1-2 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Once your buffalo sauce has thickened, stir through the creme fraiche until piping hot, 1-2 mins. Season with salt and pepper.

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

Put the mustard (see ingredients for amount) and honey in a medium bowl, add the olive oil (see pantry for amount) and season with salt and pepper. Mix together. When the chips have 5 mins left, add the baby gem to the honey and mustard dressing and toss to coat.

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