Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, crack the egg (see pantry for amount) into a medium bowl and whisk. Add the panko breadcrumbs to another medium bowl and season with salt and pepper. 

Season the chicken with salt and pepper. Dip the chicken into the bowl with egg and then into the breadcrumbs, ensuring it's completely coated.

Shake off the excess and transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

In a large frying pan, add the cider vinegar and water for the sauce (see pantry for amount). Place the pan onto medium-high heat and bring to a boil. Simmer until reduced by half, 2-3 mins.

Stir through the sriracha, chilli flakes and maple syrup until thickened, 1-2 mins, then remove from the heat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Mix in the butter (see pantry for amount) until melted, then transfer to a small bowl and set aside.

Wipe out the (now empty) frying pan and pop onto high heat with enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins.

Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 10-14 mins total. Turn every 2-3 mins, adding more oil to the pan if it looks a little dry.

Cook in batches if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer to a plate lined with kitchen paper.

Halve the burger buns. When the chicken has 2 mins left, pop the buns onto a baking tray and into the oven to warm through, 2-3 mins.

In a large bowl, add the coleslaw and soured cream. Crumble over the blue cheese, season with salt and pepper, then toss to combine. 

When everything's ready, pop the buns onto your plates.

Spread the mayo (see pantry for amount) over the bun bases, then top with the fried chicken and drizzle over the buffalo inspired hot sauce. Sandwich shut with the bun lids.

Serve your craft burgers with the chips and blue cheese slaw alongside. 

Enjoy!