Fried Chicken Burger and Cheesy Chips
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Fried Chicken Burger and Cheesy Chips

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.

Extra spicy
Total Time35 minutes
Cooking Time25 minutes


Serving amount

3 unit(s)


1 unit(s)


1 sachet(s)


(Contains Egg, Mustard)

1 pack(s)


(Contains Wheat)

320 grams

Chicken Breast

170 grams


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


to taste


to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)5349 kJ
Energy (kcal)1279 kcal
Fat61.3 g
of which saturates17.6 g
Carbohydrate115.4 g
of which sugars11.3 g
Dietary Fiber0 g
Protein69.3 g
Cholesterol0 mg
Salt6.53 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper


Make the Chips
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Chop potatoes lengthways into 1cm slices, then into 1cm chips (peeling optional).
  • Place on a lined baking tray. Drizzle with oil, season with salt and pepper. Toss to coat.
  • 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 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. 
Crumb the Chicken
  • 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.

Time to Fry
  • 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: You want the oil to be hot so the chicken fries properly.

Baste the Bacon
  • 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.
Finish and Serve
  • 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.
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