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

Ultimate Fried Chicken and Bacon Burger

with Burger Sauce, Avocado & Tomato Salad and Cheesy Wedges

Pairing chicken breast with streaky bacon rashers, this indulgent Ultimate Fried Chicken and Bacon Burger brings a restaurant quality experience straight into your home.

Tags:
Egg(s) not included
High Protein
Family Friendly
Allergens:
Milk
Egg
Wheat
Cereals containing gluten
Sulphites
Mustard

The quantities provided above are averages only.

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.

Total40 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

125 grams

Baby Plum Tomatoes

1 unit(s)

Avocado

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

2 unit(s)

British Chicken Breasts

50 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

15 grams

Pumpkin Seeds

4 rasher(s)

British Streaky Bacon

2 unit(s)

Burger Buns

(Contains: Wheat, Cereals containing gluten May contain traces of: Egg, Milk, Soya)

45 grams

Burger Sauce

(Contains: Egg, Mustard)

20 grams

Baby Leaf Mix

Not included in your delivery

1 unit(s)

Egg

¼ tsp

Salt for the Breadcrumbs

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)4878 kJ
Energy (kcal)1166 kcal
Fat54.4 g
of which saturates13.5 g
Carbohydrate102.1 g
of which sugars10.8 g
Dietary Fibre11.2 g
Protein64.3 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Rolling Pin
Whisk
Baking Paper
Pan

Instructions

Roast the Wedges
1

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

Chop the potatoes into 2cm wide wedges (no need to peel). Halve the baby plum tomatoes. Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks.

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. Sprinkle the cheese over the wedges halfway through cooking.

Bread the Chicken
2

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

Get Frying
3

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 and wipe clean for the next step. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Toss the Salad
4

Meanwhile, put the cider vinegar in a bowl and add the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix together. 

Add the pumpkin seeds, avocado and baby plum tomatoes to the dressing, toss to coat and set aside.

 Bring on the Bacon
5

Return your frying pan to 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. Remove from the heat.

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

Build the Burgers
6

When everything's ready, reserve some of the baby leaves for the burger, then add the remaining leaves to the tomatoes and avocado. Toss to coat.

Spread the burger sauce over the bun bases. Top with the fried chicken, crispy bacon and the reserved baby leaves. Sandwich shut with the bun lids.

Serve your ultimate fried chicken and bacon burger with the wedges and salad alongside.

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