You’ll Need
500g chicken thighs
400g frozen thick-cut fries
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
½ tsp black pepper
For The BBQ Sauce
4 tbsp smoky BBQ sauce
1 tbsp honey
1 tsp Worcestershire sauce
1 tsp apple cider vinegar
For The Topping
150g mature cheddar, grated
50g mozzarella, grated
2 spring onions, sliced
Optional But Dangerous
Crispy bacon bits
Jalapeños
Garlic mayo
Crispy fried onions
Method
Preheat your air fryer to 200°C.
Rub the chicken thighs with the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Place the chicken into the air fryer basket and cook for 16–18 minutes, turning halfway through, until cooked
through with lightly charred edges.
Allow the chicken to rest for 3 minutes before shredding with two forks.
Meanwhile, cook the frozen fries at 200°C for 16–18 minutes, shaking every 5–6 minutes until crisp and golden.
Mix together the BBQ sauce, honey, Worcestershire sauce, and apple cider vinegar.
Toss the shredded chicken through half of the BBQ sauce until fully coated.
Transfer the cooked fries into a foil tray or heatproof dish.
Pile the BBQ pulled chicken generously over the fries.
Scatter over the cheddar and mozzarella.
Drizzle over the remaining BBQ sauce.
Return to the air fryer at 180°C for 4–5 minutes until the cheese is bubbling, melted, and lightly browned.
Finish with spring onions, crispy bacon bits, jalapeños, garlic mayo, or crispy fried onions if using.
Serve immediately while everything is hot, gooey, and gloriously overloaded.