Fried Chicken Burger and Cheesy Wedges
with Ranch Inspired Sauce and Tangy Salad
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 war 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.
Ingredients
2 unit(s)
British Chicken Breasts
450 grams
Potatoes
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
125 grams
Baby Plum Tomatoes
1 unit(s)
Baby Gem Lettuce
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
20 grams
Cornflour
1 bunch(es)
Chives
75 grams
Soured Cream
(Contains Milk)
30 grams
Mature Cheddar Cheese
(Contains Milk)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
1.5 tbsp
Water
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Sandwich each chicken fillet 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 2-3cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Chop the potatoes into 2cm wide wedges (no need to peel) and pop 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.
Put the red wine vinegar into a large bowl and add the olive oil for the dressing (see pantry 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 (see pantry for amount). Season with salt and pepper, then whisk until well combined.
Season the chicken, then dip into the cornflour mixture and then the breadcrumbs, ensuring it's completely coated. Pop the chicken onto a plate. IMPORTANT: Wash your hands and equipment 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, 7-8 mins each side. 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.
Meanwhile, roughly chop the chives. Put the soured cream and half the chives into a medium bowl and mix together, then set your ranch inspired sauce aside.
Grate the cheese. When the potatoes are cooked, remove from your oven and sprinkle over the cheese. Return to the oven to bake until the cheese has melted, 3-4 mins.
Halve the burger buns and pop into your oven to warm through, 2-3 mins.
When everything's ready, spread a spoonful of ranch inspired sauce onto both cut sides of the buns. Sandwich the chicken and a lettuce leaf in between.
Add the chopped lettuce to the tomatoes, toss well and serve alongside.
Sprinkle the remaining chives over your wedges. Serve the remaining sauce on the side for dipping.
Enjoy!
