Creamy Honey Mustard Chicken Loaded Fries

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  1. Preheat the oven to 180°C.
  2. Whisk together the ingredients for the dry rub and coat each chicken breast.
  3. Cover and bake until cooked through - roughly 30 mins.
  4. Whisk together the honey, mustard and balsamic. Brush this over the chicken breasts before grilling until sticky and delicious, then shred with a pair of forks.
  5. Meanwhile, cook the onions with a little oil until caramelised, then pour over the beer. Allow to reduce a little before pouring in the cream, then allow to bubble gently before adding the shredded chicken.
  6. Spoon this over the chips and sprinkle with spring onions.