Fried Chicken Burger and Cheesy Chips
with crispy bacon and spicy aioli
Chicken, bacon and chips. It's a pretty unbeatable combination if you ask us. Lashings of slightly spicy aioli for the burgers and mouth-watering melted cheese for the chips make this meal even more enticing.
The quantities provided above are averages only.
Ingredients
3 unit(s)
Potatoes
1 unit(s)
Garlic
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 pack(s)
Breadcrumbs
(Contains Wheat)
320 grams
Irish Chicken Breast
170 grams
Irish Bacon
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Lupin, Nuts, Sesame)
1 sachet(s)
Gochujang Paste
(Contains Soya, Wheat)
50 grams
Grated Cheese
(Contains Milk)
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Flour
to taste
Sugar
to taste
Butter
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop potatoes lengthways into 1cm slices, then into 1cm chips (peeling optional).
- On a lined baking tray, toss with salt, pepper and a drizzle of oil.
- Spread out in a single layer. When oven is hot, cook on the top shelf until golden, 25-30 mins. Turn halfway through.
- When 5 mins of cooking time remain, push the chips together and scatter over the cheese. Cook until melted.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Mix the gochujang (use less if you don't like spice) and the aioli.
- Pop the breadcrumbs into a medium bowl and season with salt and pepper.
- In another medium bowl, mix 1 tbsp flour and 50ml water (double both for 4p). Season with salt and pepper. Mix together.
- Lay the chicken out on a board. Place a hand on top.
- Cut the chicken horizontally from thick end to thin point until there's 2cm left. Open it up like a book. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Dip the chicken first in flour, then breadcrumbs.
- Once well coated, transfer to a plate.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- Place a large pan over high heat with enough oil to fully coat the bottom.
- Once hot, carefully lay the crumbed chicken into the pan and fry until golden brown and cooked through, 10-12 mins.
- Turn every 2-3 mins and adjust heat as necessary.
- Once cooked, transfer the chicken to a clean plate lined with kitchen paper. IMPORTANT: Chicken is cooked when no longer pink in the middle.
TIP: Allow the oil to get hot so the chicken can fry properly.
- Drain the excess oil from the pan and return to medium-high heat.
- Lay in the bacon and fry until crispy and brown, 3-4 mins on each side. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
- Add a knob of butter, ¼ tsp sugar (double for 4p) and garlic to the pan and allow to melt.
- Baste the bacon in the butter, then remove the pan from the heat.
- When everything is almost ready, pop the buns into the oven to warm through, 2-3 mins.
- Once warmed, spread a spoonful of spicy aioli onto each bun base.
- Top with the chicken and bacon.
- Spoon some melted garlic butter from the pan over the cut side of the bun lids before sandwiching shut.
- Divide the cheesy chips between plates.
