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The Southern Style

Crispy Fried Chicken Burger, Fries and Sweetcorn Avocado Salsa

Cereals containing gluten

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.

Preparation Time45 minutes
Cooking time40 minutes


serving amount

450 grams


160 grams


1 unit(s)


12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

2 unit(s)

British Chicken Breasts

2 sachet(s)

Cajun Spice Mix

50 grams


(Contains Cereals containing gluten)

30 grams

Mature Cheddar Cheese

(Contains Milk)

2 unit(s)

Burger Buns

(Contains Cereals containing gluten May contain Milk, Egg, Soya)

20 grams

Wild Rocket

45 grams

Burger Sauce

(Contains Egg, Mustard)

Not included in your delivery

1 unit(s)


1 tbsp

Olive Oil for the Dressing

½ tsp

Sugar for the Dressing


Nutritional information

Energy (kJ)4468 kJ
Energy (kcal)1068 kcal
Fat42.8 g
of which saturates10.1 g
Carbohydrate108.1 g
of which sugars12.2 g
Protein63.2 g
Salt2.69 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Baking Paper
Medium Bowl
Medium Saucepan
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7. Cut the potatoes lengthways into 1cm slices, then cut 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 the chips on the middle shelf until golden, 25-30 mins. Turn the chips halfway through cooking. 


Meanwhile, drain the sweetcorn in a sieve. Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.

Put the vinegar in a bowl and add the olive oil and sugar (see pantry for both amounts). Season with salt and pepper and mix together.

Add the sweetcorn and avocado to the dressing and mix together. Set aside.


Aandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then bash with the bottom of a saucepan until it’s 2-3 cm thick. 

Sprinkle the Cajun spice mix over both sides of the chicken and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Crack the egg (see pantry for amount) into a bowl and whisk. Put the panko breadcrumbs into another bowl and season well.


Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Discard any excess egg. 

Pop 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 the oil is hot, carefully lay in the chicken.

Reduce the heat to medium-high and fry until golden-brown and cooked through, 14-16 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, grate the cheese. Halve the burger buns and pop them onto a baking tray.

Just before serving, top the bun bases with cheese and slide them into the oven until melted, 2-3 mins.


When ready, transfer the buns to your plates. Top the cheesy bases with a piece of fried chicken and a handful of rocket. Spread the burger sauce over the bun lids and sandwich together. 

Plate up your craft burgers with the corn avo salsa and chips alongside.