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

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 2-3cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Chop the potatoes into 2cm wide wedges (no need to peel) and pop 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, roast the wedges on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, put the red wine vinegar into a large bowl and add the olive oil for the dressing (see pantry for amount). Season with salt, pepper and a pinch of sugar (if you have any). Mix together.

Halve the baby plum tomatoes. Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices. Add the tomatoes and avocado to the dressing.

Trim the baby gem and reserve 1 leaf per person. Halve the remaining lettuce lengthways, then thinly slice widthways - you'll add it to the dressing just before serving.

Crack the egg (see pantry for amount) into a bowl and whisk. Put the breadcrumbs into another bowl, season with salt (see pantry for amount) and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once the oil is hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 14-16 mins total.

Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, transfer the chicken to a plate lined with kitchen paper.

Meanwhile, roughly chop the chives (use scissors if easier).

In a small bowl combine the soured cream with half the chives. Season with salt and pepper, mix well and set your ranch inspired sauce aside.

Grate the cheese. When the potatoes are cooked, remove from your oven and sprinkle over the cheese. Return to the oven to bake until the cheese has melted, 3-4 mins.

Halve the burger buns and pop into your oven to warm through, 2-3 mins.

When everything's ready, spread a spoonful of ranch inspired sauce onto both cut sides of the buns. Sandwich the chicken and a lettuce leaf in between.

Add the chopped lettuce to the tomatoes, toss well and serve alongside.

Sprinkle the remaining chives over your wedges. Serve the remaining sauce on the side for dipping.