Method Prep:20min › Cook:1hr20min › Extra time:5hr › Ready in:6hr40min
For the baps:
Mix the strong white flour with yeast and salt. Make a well in the middle and add the oil and water. Mix well. Knead on floured surface for about 3 minutes. Leave in oiled bowl in a warm place for 1 hour.
Knead again and then split into 8 pieces. Knead each one for a few minutes, then leave to rise in a warm place in oiled baking tray for 1 hour.
Bake in preheated oven at 180 C / Gas 4 for 20 minutes. Leave to cool on wire rack for 3 hours.
For the chips:
One hour before serving, make the chips. Peel and chop the potatoes, drizzle olive oil in a baking tray with a sprinkle of salt pepper and thyme. Place the chips on the baking tray and a drizzle on more olive oil (enough to coat all the chips), a sprinkle of salt, pepper and thyme, and mix and flip until chips are coated in all the flavourings.
Bake in preheated oven at 180 C / Gas 4 for 1 hour, turning every 20 minutes.
For the chicken:
Slice the fillets in half. Take each half at a time, wrap in cling film, and bash it flat with a pan until its about half a centimetre thin. Spread a thickish layer of flour and a sprinkle of salt and pepper on a surface. Roll each half fillet in the flour until coated.
Fry each fillet in a frying pan for 2 to 3 minutes on each side, or until golden and cooked through.
Now put your meal together, done! Create chicken sandwiches using the baps, and serve the chips on the side.
You might like to top each sandwich with some greens, like rocket, and an assortment of condiments - mayo, chutney, mustard, etc.