The Southern Style
Crispy Fried Chicken Burger, Fries and Sweetcorn Avocado Salsa
- Sulphites
- Wheat
- Cereals containing gluten
- Milk
- Egg
- Mustard
- May contain traces of allergens
- Egg
- Milk
- Soya
Ingredients
450 grams
Potatoes
160 grams
Sweetcorn
1 unit(s)
Avocado
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
2 unit(s)
British Chicken Breasts
2 sachet(s)
Cajun Spice Mix
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
30 grams
Mature Cheddar Cheese
(Contains: Milk)
2 unit(s)
Burger Buns
(Contains: Wheat, Cereals containing gluten May contain traces of: Egg, Milk, Soya)
20 grams
Wild Rocket
45 grams
Burger Sauce
(Contains: Egg, Mustard)
Not included in your delivery
1 unit(s)
Egg
1 tbsp
Olive Oil for the Dressing
½ tsp
Sugar for the Dressing
Nutritional information
Utensils
Instructions
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.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the burger, with some calling it the best they've had from HelloFresh. The Cajun seasoning was well-received, though some found it a bit spicy.
- Ease of prep: Customers found this dish easy to make, with one noting it tasted "restaurant standard". Some suggested using an air fryer for crispier chips.
- Suggestions: Consider using only half the Cajun seasoning for milder taste. Try mixing the second sachet into the breadcrumbs for an extra flavour boost.
- Next-day meals: The avocado and sweetcorn salsa is best served immediately; it may not keep well in the fridge.
- Sides: Some diners felt the corn and avocado salsa didn't complement the burger well; a side salad might be a better pairing.
