Corn Chip-Crumbed Chicken Burger
with Sweet Potato Fries & Creamy Slaw
You'll want to roll up your sleeves for this one! Corn chips are crushed down to make a coating for succulent chicken, before being pan-fried to crispy perfection. Finished off with creamy slaw, mustardy mayo and SP fries, we couldn't ask for more.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
(May be present: Milk. )
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg; May be present: Sesame, Tree Nuts, Lupin. )
(Contains Egg; May be present: Milk. )
All-American spice blend
Not included in your delivery
Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. Open corn chips packet, then crush chips directly in packet until resembling coarse breadcrumbs. Transfer to a plate. In a shallow bowl, combine All-American spice blend, the plain flour and a pinch of salt. In a second shallow bowl, whisk egg. Dip chicken into flour mixture to coat, then into egg, and finally in corn chip crumbs. Set aside on plate.
When fries have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed chicken, in batches, until golden and cooked through, 3-5 minutes each side. Transfer to a plate lined with paper towel.
TIP: Add extra oil if needed so the chicken doesn't stick to the pan.
While chicken is cooking, place the bake-at-home burger buns directly on an oven wire rack. Bake until heated through, 3 minutes.
Meanwhile, combine slaw mix, a drizzle of olive oil and 1/2 the mustard mayo in a medium bowl. Season to taste.
Slice burger buns in half. Spread bases with some mustard mayo. Top with corn chip-crumbed chicken and creamy slaw. Divide burgers and sweet potato fries between plates. Serve with any remaining mustard mayo.