Crispy Chicken Burger and Spiced Sweet Potato Fries
with Burger Sauce and Rocket
- Sulphites
- Wheat
- Cereals containing gluten
- Barley
- Egg
- Mustard
- May contain traces of allergens
- Cereals containing gluten
- Rye
Inspired by South American fried chicken sandwiches, this burger breads the chicken in spicy crumbs, sandwiching it in a bun with mayonnaise, rocket and burger sauce to offset the heat. Serve with sweet potato chips and you've got a hearty taste of the States.
Ingredients
2 unit(s)
Sweet Potato
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Apple
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
2 unit(s)
Burger Buns
(Contains: Barley, Cereals containing gluten, Wheat May contain traces of: Cereals containing gluten, Rye)
40 grams
Wild Rocket
45 grams
Burger Sauce
(Contains: Egg, Mustard)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 unit(s)
Egg
¼ tsp
Salt
4 tbsp
Mayonnaise
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Sprinkle over half 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, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, quarter, core and thinly slice the apple (no need to peel).
In a large bowl, combine the red wine vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Set aside.
Next, sandwich each chicken breast between two pieces of baking paper or cling film. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
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. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the breadcrumbs and remaining Central American style spice mix into another bowl, season with the 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.
Once the chicken is coated, 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.
Next, halve the burger buns. Pop into the oven to warm through, 2-3 mins.
When everything's ready, add the rocket and apple slices to the bowl with the dressing. Toss to evenly coat the rocket leaves.
Spread the burger sauce over the bun lids and half the mayonnaise (see pantry for amount) over the bun bases.
Top the bases with the chicken and some of the rocket leaves, then sandwich shut with the bun lids.
Serve with the sweet potato chips and remaining salad on the side.
Add the remaining mayonnaise on the side of your plates for dipping the chips.
