Crispy Chicken, Bacon and Hot Sauce Burger
with Spiced Chips and Zesty Avocado Salad
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Oats
- Soya
- Cereals containing gluten
- Rye
- Barley
- Egg
- May contain traces of allergens
With warming Central American inspired spices and a drizzle of hot sauce, this crispy chicken burger certainly packs a punch! Serve with a zingy avocado salad and chips for a taste of summer.
Ingredients
450 grams
Potatoes
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Lime
1 unit(s)
Avocado
2 unit(s)
Burger Buns
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Milk, Oats, Soya, Cereals containing gluten, Rye, Barley, Egg)
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
40 grams
Wild Rocket
30 grams
Hot Sauce
4 rasher(s)
British Streaky Bacon
Not included in your delivery
½ tsp
Sugar
½ tbsp
Olive Oil for the Dressing
1 unit(s)
Egg
¼ tsp
Salt
2 tbsp
Mayonnaise
Nutrition Values
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).
Pop the chips onto a large baking tray. Sprinkle over the Central American style spice mix. 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, halve the lime. In a medium bowl, combine half the lime juice with the sugar and olive oil for the dressing (see pantry for both amounts). Set aside.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.
Halve the burger buns.
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 1-2 cm thick. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl and season with 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 completely 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, reduce the heat to medium-high and fry until golden brown and cooked through, 8-10 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.
In the meantime, lay the bacon in a single layer onto a lined baking tray. Bake on the middle shelf until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once cooked, transfer the chicken to a plate lined with kitchen paper.
When everything's nearly ready, put the burger buns into the oven to warm through, 2-3 mins.
Add the avocado and most of the rocket (save a handful for the burger buns) to the bowl with the dressing. Toss to lightly coat the leaves.
When everything's ready, spread the mayonnaise (see pantry for amount) over the bun lids.
Top the bases with the chicken burgers and bacon, then drizzle over the hot sauce. Add the reserved rocket leaves, then sandwich shut with the bun lids.
Add a burger to each plate and serve with the spiced chips and avocado salad on the side.
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