Peri Peri Spiced Fried Chicken Burger
with Cheese, Hand Cut Chips and Baby Leaf Salad
- Wheat
- Cereals containing gluten
- Milk
- Egg
- Mustard
- Sulphites
Ingredients
2 unit(s)
British Chicken Breasts
2 unit(s)
Burger Buns
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
30 grams
Mature Cheddar Cheese
(Contains: Milk)
450 grams
Potatoes
50 grams
Baby Leaf Mix
1 sachet(s)
Peri Peri Seasoning
64 grams
Mayonnaise
(Contains: Egg, Mustard)
1 unit(s)
Garlic Clove
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 unit(s)
Egg
Nutrition Values
Instructions
Preheat your oven to 200°C. 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, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
Sandwich each chicken breast between two pieces of baking paper or clingfilm. Pop on a board, then 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.
Crack the egg (see ingredients for amount) into a medium bowl and whisk. Put the panko breadcrumbs into another bowl, season with the peri peri spice, 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.
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. Carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 7-8 mins total. Turn every 2-3 mins and adjust the heat if necessary. Once cooked, transfer to a clean plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Once the chips have been cooking for about 15 mins, add the parcel to the baking tray and roast until soft, 10-12 mins. Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and into a bowl. Mash the garlic with a fork then stir in the mayo. Grate the Cheddar.
Five mins before you are ready to serve, place the cheese onto the bottom half of the burger buns. Pop the buns into the oven to warm through and allow the cheese to melt, 4-5 mins. Once ready, lay the chicken burger onto the cheesy half of the bun and top with a few salad leaves. Spread the garlic mayo onto the bun lid and sandwich together. Serve the burgers with the chips alongside and the remaining leaves drizzled with balsamic glaze. Enjoy!
test with burger sauce on one.
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