Ultimate Fried Chicken and Bacon Burger
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Ultimate Fried Chicken and Bacon Burger

with Burger Sauce, Rocket and Wedges

Looking for a taste of everyday luxury? This Ultimate Fried Chicken and Bacon Burger is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Egg(s) not included
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 Time40 minutes
Cooking time30 minutes


serving amount

450 grams


2 unit(s)

British Chicken Breasts

50 grams


(Contains Cereals containing gluten)

4 rasher(s)

Streaky Bacon

2 unit(s)

Burger Buns

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

60 grams

Burger Sauce

(Contains Egg, Mustard)

20 grams

Wild Rocket

Not included in your delivery

1 unit(s)


¼ tsp

Salt for the Breadcrumbs

3 tbsp



Nutritional information

Energy (kJ)4208 kJ
Energy (kcal)1006 kcal
Fat41.3 g
of which saturates7 g
Carbohydrate97.2 g
of which sugars7.9 g
Protein61.3 g
Salt3.78 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Baking Paper
Medium Bowl
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). 

Pop the wedges 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 on the top shelf until golden, 25-35 mins. Turn halfway through.


Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan or a rolling pin until it’s 1-2 cm thick. 

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another medium bowl, then season with the salt (see pantry for amount) and pepper. 

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. 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 of your oven until cooked through, 8-10 mins. Discard the oil from the chicken pan. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, remove from oven and set aside.


Once the chicken is in the oven, wipe out the (now empty) frying pan and pop it back on medium-high heat with a drizzle of oil.

Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Transfer to a plate lined with kitchen paper and set aside for serving.


Just before you're ready to serve, halve the burger buns and pop into the oven to warm through, 2-3 mins. 


When everything's ready, spread the burger sauce over the bun bases and lids.

Top the bun bases with the fried chicken, then the crispy bacon and some rocket. Sandwich shut with the bun lid.

Serve your ultimate fried chicken and bacon burger with the wedges and some mayo (see pantry for amount) on the side for dipping.