Crispy Buffalo Chicken Tacos and Chips
with Cheddar and Honey Mustard Baby Gem Salad
These Crispy Buffalo Chicken Tacos and Chips are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
2 unit(s)
British Chicken Breasts
50 grams
Panko Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Central American Style Spice Mix
40 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Baby Gem Lettuce
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
30 grams
Sriracha Sauce
15 grams
Honey
75 grams
Creme Fraiche
(Contains Milk)
30 grams
Honey and Mustard Dressing
(Contains Mustard)
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
100 milliliter(s)
Water for the Sauce
2 tbsp
Mayonnaise
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, 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 until it’s 1-2 cm thick. Season with salt and pepper.
Crack the egg (see pantry for amount) into a medium bowl and whisk. In another medium bowl, combine the panko breadcrumbs, Central American style spice mix and the salt (see pantry for amount).
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 large baking tray, then bake on the middle shelf until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken bakes, grate the Cheddar cheese. Trim the baby gem, halve lengthways, then thinly slice.
Carefully discard the hot oil from the chicken pan, then wipe out and return to medium-high heat.
Pour in the cider vinegar and water for the sauce (see pantry for amount). Bring to the boil, then simmer until reduced by half, 2-3 mins.
Stir in the sriracha and honey until thickened, 1-2 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Once your buffalo sauce has thickened, stir through the creme fraiche until piping hot, 1-2 mins. Season with salt and pepper.
Add a splash of water if it's a little too thick, then remove from the heat.
When the chips have 5 mins left, in a medium bowl, combine the baby gem with the honey and mustard dressing. Season with salt and pepper.
Pop the tortillas (3 per person) into the oven to warm through, 1-2 mins.
When everything's ready, thinly slice the crispy chicken.
Share the tortillas between your plates. Top with the salad, crispy chicken slices, a drizzle of buffalo sauce and a sprinkle of cheese - as much as you'd like.
Serve your tacos and chips with the mayo (see pantry for amount) for dipping. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
