American Fried Chicken & Buffalo Sauce
with Crushed Potatoes & Bacon Cucumber Salad
Get ready to dig into this 5-star feast! Crispy, golden fried chicken drizzled with a homemade buffalo sauce brings the perfect mix of crunch and kick. Serve it up with crushed potatoes and a refreshing cucumber salad. Finger-lickin’ goodness guaranteed!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
½
lemon
1 sachet
Chicken-Style Stock Powder
1
tomato
1
cucumber
1 packet
sriracha
(May be present: Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
BBQ sauce
(May be present: Almond, Cashew, Gluten, Egg, Fish, Milk, Sesame, Soy. )
1 packet
Diced Chicken
1 sachet
All-American Spice Blend
1 packet
cornflour
1 packet
Mixed Salad Leaves
1 packet
diced bacon
Not included in your delivery
olive oil
20
butter
(Contains: Milk; )
1 tbs
plain flour
(Contains: Gluten; )
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Cut potato into large chunks. Slice lemon into wedges. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt.
• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.
• Return saucepan to medium-high heat, add the butter and chicken-style stock powder and cook, until melted, 1 minute. Remove from heat.
• Add potato, and a generous squeeze of lemon juice to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry!
• Meanwhile, slice cucumber into rounds. Cut tomato into thin wedges. • In a small bowl, combine sriracha and BBQ sauce. Set aside. • In a medium bowl, combine diced chicken, All-American spice blend, a pinch of salt and a drizzle of olive oil.
• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Meanwhile, to the bowl with the chicken, add cornflour and the plain flour and toss to combine. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.
• Meanwhile, in a large bowl, combine a squeeze of lemon juice, the honey, a drizzle of olive oil and a pinch of salt and pepper. Add mixed salad leaves, tomato, cucumber to the dressing. Sprinkle with diced bacon and toss to combine. • Divide American fried chicken, crushed potatoes and bacon cucumber salad between plates. • Serve chicken with buffalo sauce. Enjoy!