Crispy Cajun Spiced Chicken and Bacon Burger
with Cheesy BBQ Chips, Burger Sauce and Ranch Avocado Salad
- Barley
- Cereals containing gluten
- Wheat
- Egg
- Mustard
- Milk
- May contain traces of allergens
- Cereals containing gluten
- Rye
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.
Ingredients
450 grams
Potatoes
2 unit(s)
Burger Buns
(Contains: Barley, Cereals containing gluten, Wheat May contain traces of: Cereals containing gluten, Rye)
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Cajun Spice Mix
45 grams
Burger Sauce
(Contains: Egg, Mustard)
1 unit(s)
Medium Tomato
30 grams
Ranch Dressing
(Contains: Milk, Egg, Mustard)
50 grams
Baby Leaf Mix
1 unit(s)
Avocado
60 grams
Red Leicester
(Contains: Milk)
4 rasher(s)
British Streaky Bacon
32 grams
BBQ Sauce
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
1 tbsp
Honey
2 tbsp
Mayonnaise
Nutritional information
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 them a bash with a rolling pin or the bottom of a saucepan until they're 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.
Meanwhile, cut the tomato into 1cm chunks and add to a bowl with the ranch dressing. Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks, then stir into dressing with the tomatoes.
Grate the cheese. When the chips have 5 mins remaining, sprinkle the cheese over the chips and return to the oven until melted, 5 mins.
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 cheesy chips and ranch salad alongside. Drizzle the BBQ sauce over the cheesy chips to finish.
