Crispy Bacon Fried Chicken Burger
with Sriracha Mayo, Chips and Sambal Slaw
- Wheat
- Cereals containing gluten
- Egg
- Mustard
- Celery
- May contain traces of allergens
- Egg
- Milk
- Soya
Super indulgent and packed full of flavour, The Hot 'n' Crispy is your favourite burger brought to the next level.
Ingredients
450 grams
Potatoes
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
4 unit(s)
British Chicken Thighs
4 rasher(s)
British Streaky Bacon
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
1 unit(s)
Lime
15 grams
Sambal Paste
96 grams
Mayonnaise
(Contains: Egg, Mustard)
120 grams
Coleslaw Mix
32 milliliter(s)
Sriracha Sauce
2 unit(s)
Burger Buns
(Contains: Wheat, Cereals containing gluten May contain traces of: Egg, Milk, Soya)
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, crack the egg (see pantry for amount) into a medium bowl and whisk. In another medium bowl, add the breadcrumbs and salt (see pantry for amount).
Season the chicken with salt and pepper, then dip into the egg and then 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 large baking tray. Pop the bacon rashers alongside and bake both 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. Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, trim the baby gem and reserve 2 whole baby gem leaves per person. Thinly slice the rest. Halve the lime.
In a large bowl, combine the sambal and a third of the mayo. Squeeze in half the lime juice. Season with salt and pepper and stir until well combined.
Add the coleslaw mix and sliced baby gem to the bowl and stir well to coat. Set aside.
In a small bowl, combine the remaining mayo with the sriracha.
Halve the burger buns.
When the chicken and wedges have 2 mins left, pop the buns into the oven to warm through, 2-3 mins.
When everything's ready, cut your fried chicken into strips.
Spread the sriracha mayo over the bun bases and lids. Top the bases with the fried chicken pieces, bacon rashers and baby gem leaves. Close with the bun lids.
Serve your craft burgers with the chips and slaw alongside.
Enjoy!
