Buffalo Chicken Inspired Loaded Fries
with Blue Cheese, Crispy Bacon and Baby Leaf Salad
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.
Ingredients
450 grams
Potatoes
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
3 unit(s)
British Chicken Thighs
45 milliliter(s)
Cider Vinegar
(Contains Sulphites)
45 grams
Sriracha Sauce
30 grams
Honey
75 grams
Creme Fraiche
(Contains Milk)
125 grams
Baby Plum Tomatoes
50 grams
Baby Leaf Mix
30 grams
Crumbled Blue Cheese
(Contains Milk)
4 rasher(s)
Streaky Bacon
Not included in your delivery
1 unit(s)
Egg
1 tbsp
Water for the Sauce
20 grams
Butter
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
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, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins, then transfer to a bowl and set aside. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the panko breadcrumbs into another bowl and season with salt and pepper.
Season the chicken, then dip it 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.
Return the frying pan to high heat with 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 in the chicken. Reduce the heat to medium-high and fry until golden-brown and cooked through, 10-14 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.
Once cooked, transfer to a plate lined with kitchen paper.
In a medium saucepan, add the water for the sauce (see pantry for amount) and two thirds of the cider vinegar. Place the pan on medium-high heat and bring to a boil. Simmer until reduced by half, 2-3 mins.
Stir in the sriracha and honey until thickened, 1-2 mins, then remove from the heat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Mix in the butter (see pantry for amount) until melted, then stir through the creme fraiche. Leave to cool in the pan until ready to serve.
Meanwhile, halve the baby plum tomatoes.
In a large bowl, add the remaining cider vinegar and the sugar olive oil for the dressing (see pantry for both amounts). Toss in the tomatoes to dress them.
Just before you're ready to serve, add the baby leaf salad to the bowl and toss to coat.
When everything's ready, thinly slice your crispy chicken thighs.
Share your fries between your plates, then top with the crispy chicken and drizzle over the buffalo inspired sauce. Sprinkle with the bacon and blue cheese - as much as you'd like.
Serve with the baby leaf salad alongside.
Enjoy!
