This Fried Chicken Burger and Blue Cheese Ranch Sauce is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Mature Cheddar Cheese(ContainsMilk)
Glazed Burger Bun(ContainsCereals containing gluten)
Apple Cider Vinegar(ContainsSulphites)
Baby Plum Tomatoes
Baby Gem Lettuce
Panko Breadcrumbs(ContainsCereals containing gluten)
Olive Oil for the Dressing
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Roughly chop the chives (use scissors if easier). Put the blue cheese, creme fraiche and half the chives into a medium bowl and mix together to combine. Put the mayo and sambal into another small bowl and mix to combine (add less sambal if you don't like heat) . Set both aside. Grate the cheddar cheese. Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick.
Pop the wedges 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve the burger buns. Put the cider vinegar into a large bowl and add the olive oil for the dressing (see ingredients for amount). Season with salt, pepper and a pinch of sugar (if you have any). Mix together. Halve the tomatoes and add them to the dressing. Trim the baby gem and reserve 1 leaf per person. Halve the remaining lettuce lengthways, then thinly slice widthways - you'll add it to the dressing just before serving.
Pop the panko breadcrumbs into a medium bowl or plate and season with salt and pepper. In another medium shallow bowl, mix together the cornflour and water for the cornflour (see ingredients for amount). Season with salt and pepper, then whisk until well combined. Dip the chicken breasts into the cornflour mixture, then the breadcrumbs, ensuring they are completely coated. Then pop the chicken onto a plate. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
Put 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, 10-12 mins total. Turn every 2-3 mins and adjust the heat as necessary. Once cooked, transfer the chicken to a clean plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When the potatoes are cooked, remove from the oven and sprinkle over the cheese. Return to the oven to bake until the cheese has melted, 3-4 mins. Pop the burger buns in your oven to warm through for 1-2 mins. Spread a spoonful of your blue cheese ranch sauce onto both cut sides of the buns. Sandwich the chicken and a lettuce leaf in between. Add the chopped lettuce to the tomatoes and serve alongside the burger. Sprinkle the remaining chives over your wedges and plate up with the spicy mayo alongside. Enjoy!