Buffalo Chicken Inspired Loaded Fries
with blue cheese, bacon and salad
The quantities provided above are averages only.
Ingredients
600 grams
Potatoes
100 grams
Irish Bacon Lardons
1 pack(s)
Breadcrumbs
(Contains: Wheat)
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 sachet(s)
Gochujang Paste
(Contains: Soya)
2 sachet(s)
Honey
65 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Tomato
40 grams
Salad Leaves
55 grams
Blue Cheese
(Contains: Milk)
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
1 unit(s)
Egg
1 tbsp
Butter
to taste
Water
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
Pop the chips onto a large (lined) baking tray. Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary.
Place a pan over medium-high heat with a drizzle of oil.
Once the oil is hot, fry the bacon lardons until golden, 5-7 mins, stirring occasionally. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly. Set aside and keep covered.
Beat one egg (per 2P) in a bowl. Season with salt and pepper.
In another bowl, season the breadcrumbs with salt and pepper.
Toss the chicken first in the egg and then in the breadcrumbs. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Return the pan to a high heat with enough oil to coat the bottom.
Once hot, add the chicken to the pan.
Fry until golden, 6-8 mins. Turn every 2-3 mins and adjust the heat if needed. IMPORTANT: Chicken is cooked when no longer pink in the middle.
TIP: You want the oil to be hot so the chicken fries properly. Heat for 2-3 mins before adding the chicken.
Meanwhile, place a pot on medium high heat with 50ml water (per 2P). add in two thirds of the cider vinegar.and bring to a boil. Simmer until reduced by half, 2-3 mins.
Stir in the gochujang 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 1 tbsp butter (per 2P) until melted, then stir through the creme fraiche. Season to taste with salt and pepper.
Meanwhile, chop the tomatoes into 2cm chunks.
Just before serving, toss the tomatoes and salad leaves with a drizzle of oil. Season to taste with salt and pepper.
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 tossed salad alongside.
