Crispy Chicken Loaded Fries and Creamy Buffalo Inspired Sauce
with Bacon and Blue Cheese
- Cereals containing gluten
- Sulphites
- Milk
Ingredients
700 grams
Potatoes
50 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
3 unit(s)
British Chicken Thighs
45 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
45 grams
Sriracha Sauce
30 grams
Honey
75 grams
Creme Fraiche
(Contains: Milk)
60 grams
British Smoked Bacon Lardons
50 grams
Baby Leaf Mix
125 grams
Baby Plum Tomatoes
30 grams
Crumbled Blue Cheese
(Contains: Milk)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
1 unit(s)
Egg
1 tbsp
Olive Oil
½ tsp
Sugar for the Dressing
20 grams
Butter
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).
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, Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the panko breadcrumbs into another bowl, season with salt and pepper. Season the chicken with salt and pepper. Dip the chicken into the egg and then the breadcrumbs, ensuring it is 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 the oil is hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 10-14 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.
Once the chicken is cooked through, set it aside on a plate lined with kitchen paper.
Carefully discard the oil and wipe out the pan as it will be used later.
In a medium-sized saucepan, add two-thirds of the cider vinegar and water for the sauce (see pantry for amount). Place the pan onto medium-high heat and bring to a boil. Simmer until reduced by half, 2-3 mins.
Stir through the sriracha and honey until thickened, 1-2 mins. Remove from the heat and stir through the butter (see pantry for amount) until melted. Once melted, mix in the creme fraiche.
Leave to cool in the pan until ready to serve.
Return the now-empty frying pan to medium-high heat with a drizzle of oil.
Once the oil is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
Transfer to a bowl and set aside.
Meanwhile, halve the baby plums.
In a large bowl, mix together the remaining apple cider vinegar, olive oil, and sugar for the dressing (see pantry for amounts) and toss through the baby plums.
Slice your crispy chicken thighs into strips.
Just before you are ready to serve, toss the baby leaf salad through the dressing.
Share your fries between your serving plates, top with the crispy chicken slices and a scattering of blue cheese, then drizzle over the buffalo-inspired sauce.
Finish with your bacon lardons.
Serve with your salad alongside.
Enjoy!
