Tim Vincent served up a tasty puffed rice fried chicken sandwich with fresh crisps on Saturday Kitchen.

The ingredients for the fresh crisps are: 2 large potatoes (Maris Piper or King Edward work best), sliced on a mandoline to 1–1.5mm thickness, 10g salt, 30ml distilled white vinegar, 500–750ml neutral oil and sea salt.

For the puffed rice fried chicken: 500g jar sliced sweet dill pickles, 4 boneless chicken thighs, 1 litre neutral oil, for frying, 4 fresh sourdough slices, to serve, butterhead lettuce, leaves separated, to serve and hot sauce, to serve.

For the seasonal ranch: 200g mayonnaise, 100g buttermilk, 100g soured cream, 1 garlic clove, finely grated, small handful fresh dill, small handful fresh chives, small handful fresh parsley, 15ml lemon juice and 1 tsp salt.

For the dry mix: 100g plain flour , 30g cornflour, 1 tsp aleppo pepper, pinch dried parsley, pinch onion powder, 1 tsp paprika and 1 tsp salt.

For the wet mix: 20g puffed rice cereal, 180ml sparkling water and 15g hot sauce.

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