Buffalo Fried Chicken Breast Loaded Sweet Potato Fries With Co

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Cut your potato[es] (skins on) into fries

Add the fries to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for an initial 15 min or until the fries are golden and crisp

Meanwhile, add 80ml [120ml] [160ml] milk to a bowl with half your cider vinegar (you'll use the rest later!) – this is your marinade

Add your chicken to the marinade and stir it all together, then set aside until later

Tip: This will help to tenderise your chicken!

Slice your cucumber finely into discs

Add the cucumber discs and the remaining cider vinegar to a bowl with a pinch of salt and sugar

Stir everything together and set aside – this is your quick-pickled cucumber

Heat a pot with a knob of butter over a low heat

Once melted, remove the pot from the heat and add your sriracha (can't handle the heat? Go easy!) with a pinch of salt and sugar

Mix until fully combined – this is your buffalo sauce

Peel and chop (or grate!) your garlic

Chop your chives finely

Trim, then slice your spring onion[s] on the diagonal

Crumble your feta into rough bite-sized pieces

Combine your mayo, half the chopped chives (you'll use the rest later!), chopped garlic, 1 tsp [1 1/2 tsp] [2 tsp] of the pickling liquid from the quick-pickled cucumber and a pinch of pepper in a bowl – this is your ranch-style dressing

Discard all the excess marinade from the chicken

Add your cornflour and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to the bowl with the marinated chicken

Season with a pinch of salt and a generous grind of pepper and give everything a good mix up until the chicken is fully coated

After the initial 15 min, remove the tray[s] with the fries from the oven and push to one side then add your corn ribs to the other side and return the tray[s] to the oven for 10-12 min

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a medium-high heat

Once the pan is very hot, add the coated chicken and cook for 8 min on each side or until golden, crisp and cooked through (no pink meat!) – this is your fried chicken

Tip: Cooking for 3 or more? Do this in batches!