The Southern Style
Crispy Fried Chicken Burger, Fries and Avocado & Corn Salsa
Super indulgent and packed full of flavour, The Southern Style is your favourite burger brought to the next level.
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.
Ingredients
450 grams
Potatoes
160 grams
Sweetcorn
1 unit(s)
Avocado
12 grams
Red Wine Vinegar
(Contains Sulphites)
2 unit(s)
British Chicken Breasts
2 sachet(s)
Cajun Spice Mix
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
30 grams
Mature Cheddar Cheese
(Contains Milk)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
20 grams
Wild Rocket
45 grams
Burger Sauce
(Contains Egg, Mustard)
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
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 halfway through.
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.
In a large bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix well.
Add the sweetcorn and avocado to the dressing and mix together. Set aside.
Sandwich 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 breadcrumbs into another bowl and season with the salt for the breadcrumbs (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: 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 avocado & corn salsa and chips alongside.
Enjoy!
