Buffalo Fried Free Range Chicken Burger With Ranch-Style Dip
Take a trip across the pond with an American classic. You'll glaze crispy, tender free range chicken with spicy Buffalo sauce, before serving with tangy quick-pickled cucumber and a cooling ranch-style dip. Try it, you Buffa-know you want to.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Flour, Milk, Pepper, Salt, Sugar, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
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 the potatoes (skins on) into fries
Add the fries to a baking tray with a drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up and put the tray in the oven for 20-25 min or until the fries are golden and crisp
Meanwhile, add 80ml [160ml] milk to a bowl with half the cider vinegar (you'll use the rest later!) – this is your marinade
Add the free range chicken thighs to the marinade and give everything a good mix up, then set aside until later
Tip: This will help to tenderise your chicken!
Slice the 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 small pot with 10g [20g] butter over a low heat
Once melted, remove the pot from the heat and add the sriracha (can't handle the heat? Go easy!) with a pinch of salt and sugar
Stir everything together until fully combined and resembles a sauce-like consistency – this is your buffalo sauce
Slice the brioche buns in half
Peel and grate the garlic
Add the mayo to a small bowl with the dried oregano, grated garlic (not a big garlic fan? Try using less!), 1 tsp [2 tsp] of the pickling liquid from the quick-pickled cucumber and a pinch of pepper
Give everything a good mix up – this is your ranch-style dip
Discard all the excess marinade from the chicken
Add the ground smoked paprika, cornflour and 1 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
Heat a large, wide-based pan (preferably non-stick) with 3 tbsp [6 tbsp] vegetable oil over a medium-high heat
Once the pan is very hot, add the coated chicken and cook for 7-8 min on each side or until golden, crisp and cooked through (no pink meat!) – this is your fried chicken
Add the brioche halves to a separate baking tray, cut side up, and put the tray in the oven for 4-5 min or until warmed through
To build your burger, spread a little bit of the ranch-style dip on the base of the warmed brioche halves, top with a handful of the quick-pickled cucumber and the fried free range chicken, then drizzle the buffalo sauce over the top
Top with the warmed brioche bun lids and serve the fries with the remaining quick-pickled cucumber and ranch-style dip to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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