Buffalo Chicken Burger with Ranch Salad and Wedges

Preheat oven to 200°C. Cut potatoes into wedges and toss with salt and pepper and enough oil to just coat. Lay on baking trays in a single layer and cook for 25 minutes, turning halfway through, until tender and golden brown.

In a bowl, combine 1 tablespoons of Greek yoghurt/mayo, salt and pepper and 1-2 teaspoons of hot sauce (to taste). Pat chicken thighs dry and then coat chicken in the yoghurt and hot sauce mix. Set aside for 10 minutes to marinate.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Finely chop chives and dill leaves. Add remaining Greek yoghurt/mayo to a bowl. Add in dill, chives, garlic/onion powder and salt and cracked pepper. Mix to combine.

Place flour on a plate. Take marinated chicken thighs and coat each side in the flour. Heat a frying pan over a medium high heat. Coat the pan with 1cm of oil. Fry chicken in the hot oil for 8 minutes, turning often to prevent burning. Remove cooked chicken from the pan and brush with the remaining hot sauce.

Tip! If you don't have a pastry brush, spoon the hot sauce over the cooked chicken.

Chop the cos into bite sized pieces. In a large bowl, toss together the cos lettuce, ranch dressing (enough to coat the leaves but not drowning in dressing) and shaved parmesan. Taste and adjust seasoning with salt and pepper. Toast the buns in the oven for 2 minutes.

Divide the buffalo chicken between the buns (you may need to cut the filets to fit the buns) and top with ranch salad. Serve with wedges and any remaining salad and ranch dressing on the side.

Preheat oven to 200°C. Cut potatoes into wedges and toss with salt and pepper and enough oil to just coat. Lay on baking trays in a single layer and cook for 25 minutes, turning halfway through, until tender and golden brown.

In a bowl, combine 2 tablespoons of Greek yoghurt/mayo, salt and pepper and 3 teaspoons of hot sauce (to taste). Pat chicken thighs dry and then coat chicken in the yoghurt and hot sauce mix. Set aside for 10 minutes to marinate.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Finely chop chives and dill leaves. Add remaining Greek yoghurt/mayo to a bowl. Add in dill, chives, garlic/onion powder and salt and cracked pepper. Mix to combine.

Place flour on a plate. Take marinated chicken thighs and coat each side in the flour. Heat a frying pan over a medium high heat. Coat the pan with 1cm of oil. Fry chicken in the hot oil for 8 minutes, turning often to prevent burning. Remove cooked chicken from the pan and brush with the remaining hot sauce.

Tip! If you don't have a pastry brush, spoon the hot sauce over the cooked chicken.

Chop the cos into bite sized pieces. In a large bowl, toss together the cos lettuce, ranch dressing (enough to coat the leaves but not drowning in dressing) and shaved parmesan. Taste and adjust seasoning with salt and pepper. Toast the buns in the oven for 2 minutes.

Divide the buffalo chicken between the buns (you may need to cut the filets to fit the buns) and top with ranch salad. Serve with wedges and any remaining salad and ranch dressing on the side.