Buffalo Fried Free Range Chicken Burger With Ranch-Style Dip

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