Fried Chicken Hot Cross Bun Burger W. Spicy Mayo & Sweet Potato Chips

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

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

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

Put the tray in the oven for 25-30 min or until golden and crisp

Meanwhile, add your chicken to a clean chopping board, cover with cling film and bash with a rolling pin until flattened to approx. 2cm thickness

Add your ground paprika to a large bowl with 4 tbsp [6 tbsp] [8 tbsp] flour and a very generous pinch of salt and pepper and mix until completely combined

Add your flattened chicken to the bowl with 4 tsp [6 tsp] [8 tsp] cold water

Give everything a good mix up and, using your hands, scrunch the flour onto the chicken until fully coated – this is your coated chicken

Heat a large, wide-based pan (preferably non-stick with a matching lid) with 3 tbsp [4 1/2 tbsp] [6 tbsp] vegetable oil over a high heat

Once hot, reduce the heat to medium-high and add the coated chicken to the pan and cook for 9-10 min on each side or until golden, crispy and cooked through (no pink meat!)

Once done, season the cooked chicken with a pinch of salt – this is your fried chicken

Whilst the chicken is cooking, wash then remove 1 leaf per person from your lettuce, pat it dry with kitchen paper and set aside

Chop the inner core into quarters, lengthways

Slice your hot cross bun[s] in half

Combine your mayo and sriracha (can't handle the heat? Go easy!) in a small bowl – this is your spicy mayo

Add the hot cross bun halves to the tray with the chips, cut-side up for 2-3 min or until warmed through