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

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

Pop the fries 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, halve, peel and thinly slice the onion.

Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they’re 1-2cm thick. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs into another bowl and season with the 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 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 hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary. 

Transfer the chicken to a baking tray and add the streaky bacon alongside. Bake on the top shelf of your oven until cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The chicken is cooked when no longer pink in the middle. Cook bacon thoroughly.

Meanwhile, discard the oil from the chicken pan. Carefully wipe out the (now empty) frying pan, then return to medium-high heat. Add a knob of butter (if you have any) and allow to melt.

Once the butter has melted, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 6-8 mins.

Add a generous pinch of sugar (if you have any) and cook until caramelised, 1-2 mins more.

While the onion fries, quarter, core and thinly slice the apple (no need to peel). In a medium bowl, combine the burger sauce, mayo (see pantry for amount), coleslaw mix and apple. Season with salt and pepper.

Just before everything's ready, halve the burger buns. Pop into the oven to warm through, 2-3 mins

When everything's ready, spread the ketchup on the bun lids.

Top the bases with half the slaw, chicken schnitzels and crispy bacon. Load on the caramelised onion, then sandwich shut with the bun lids. 

Serve the fries and remaining slaw alongside.