The Buffalo Chicken

Meanwhile, 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 and pepper. 

Season the chicken with salt and pepper. Dip into the bowl with egg and then into the bowl with 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 in the chicken and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to a baking tray, then bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Wipe out the (now empty) frying pan and pour in 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, chilli flakes and honey until thickened, 1-2 mins, then remove from the heat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Mix in the butter (see pantry for amount) until melted, then transfer to a small bowl and set aside.

Halve the burger buns. When the chicken has 3 mins left, pop the buns into the oven to warm through, 2-3 mins.

In a large bowl, add the coleslaw and soured cream. Crumble over the blue cheese, season with salt and pepper, then toss to combine.