The Buffalo Blue

While the pasta cooks, crack the egg (see pantry for amount) into a medium bowl and whisk. Add the panko breadcrumbs into another medium bowl and season with salt for the breadcrumbs (see pantry for amount) and pepper. 

Season the chicken, then dip it into the bowl with egg and the breadcrumbs, ensuring it's completely coated.

Shake off the excess and 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 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 until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Carefully discard the hot oil from the chicken frying pan and return to medium-high heat.

Add the cider vinegar and water for the sauce (see pantry for amount), bring to a boil, then simmer until reduced by half, 2-3 mins.

Stir through the sriracha and honey until thickened, 1-2 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Once thickened, remove from the heat and stir through the butter for the sauce (see pantry for amount) until melted. Season with salt and pepper, then set aside.

Pop the (now empty) pasta saucepan on medium-high heat. Add the reserved pasta water, chicken stock paste and cooked macaroni. Bring to the boil, stirring constantly, then remove from the heat. 

Vigorously stir in the creme fraiche and blue cheese until smooth and melted. Taste and season with salt and pepper if needed.

Meanwhile, halve the burger buns. Pop them onto a baking tray and into the oven to warm through, 2-3 mins.