Crispy Cajun Spiced Chicken and Bacon Burger
with Chips, Burger Sauce and Baby Leaf Salad
Pairing chicken breast with streaky bacon rashers, this indulgent Crispy Cajun Spiced Chicken and Bacon Burger brings a restaurant quality experience straight into your home.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
2 unit(s)
Burger Buns
(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, Soya)
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Cajun Spice Mix
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
4 rasher(s)
British Streaky Bacon
45 grams
Burger Sauce
(Contains: Egg, Mustard)
1 unit(s)
Medium Tomato
50 grams
Baby Leaf Mix
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
2 tbsp
Mayonnaise
Utensils
Instructions
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 1-2cm 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 spice mix, 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.
In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Cut the tomato into 1cm chunks and add to the bowl of dressing.
Wipe out the pan used to fry the chicken, then return to medium-high heat with a drizzle of oil.
Once 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.
Once cooked, 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 your 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 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.
Enjoy!
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