You’ll Need
For the Chicken
600g chicken breast fillets, cut into large strips
2 eggs, beaten
Crunch Coating
100g crispy fried onions, crushed, 60g panko breadcrumbs
40g grated Parmesan, 1 tsp garlic granules, 1 tsp onion granules
1 tsp smoked paprika, 1 tsp sea salt, ½ tsp black pepper
Oil spray
For the Tray
700g baby potatoes, halved
1 tbsp olive oil
1 tsp smoked paprika
Salt and black pepper
Roasted Garlic Gravy
250ml chicken stock
2 roasted garlic cloves, mashed
1 tsp wholegrain mustard
1 tsp cornflour mixed with 1 tbsp cold water
Black pepper
Optional but Dangerous
Buttered peas
Crispy bacon pieces
Spring onions
Extra Parmesan
Garlic bread
Method
Preheat your air fryer to 200°C.
Toss the potatoes with the olive oil, smoked paprika, salt and pepper.
Air fry for 10 minutes, shaking halfway through.
Meanwhile, mix together the crushed crispy onions, panko breadcrumbs, Parmesan, garlic granules, onion granules, smoked paprika, salt and black pepper.
Dip each chicken strip into the beaten egg, then press firmly into the crispy onion coating until completely covered.
Add the coated chicken to the basket alongside the potatoes and lightly spray with oil.
Air fry for 12–14 minutes, turning halfway through, until the coating is deeply golden and the chicken is cooked through.
While everything cooks, gently heat the chicken stock with the mashed roasted garlic and wholegrain mustard. Stir in the cornflour mixture and simmer until thickened into a smooth gravy.
Serve the crispy onion chicken with the roasted potatoes and pour over the hot garlic gravy.
Finish with spring onions or crispy bacon if using.