You’ll Need
For the Chicken
600g chicken breast, cut into bite-sized chunks, 2 eggs, beaten
Ranch Coating
80g plain flour, 50g cornflour, 80g panko breadcrumbs
2 tsp ranch seasoning, 1 tsp smoked paprika, 1 tsp garlic granules, 1 tsp onion granules, 1 tsp sea salt
½ tsp black pepper, Oil spray
For the Bowls
700g frozen skin-on fries, 150g coleslaw, 2 spring onions, finely sliced
Ranch Drizzle
150g Greek yoghurt, 2 tbsp mayonnaise, 1 tbsp ranch seasoning
1 garlic clove, finely grated
1 tsp lemon juice
Black pepper
Optional but Dangerous
Pickled jalapeños
Crispy bacon pieces
Grated mature cheddar
Buffalo sauce
Chopped chives
Method
Preheat your air fryer to 200°C.
Cook the fries according to the packet instructions until crisp and golden.
Beat the eggs in one bowl.
In another bowl, mix together the flour, cornflour, panko breadcrumbs, ranch seasoning, smoked paprika, garlic granules, onion granules, salt and black pepper.
Dip each piece of chicken into the egg, then coat thoroughly in the seasoned crumb mixture, pressing the coating on firmly.
Lightly spray the air fryer basket with oil and arrange the chicken in a single layer.
Spray the tops lightly with oil.
Air fry at 200°C for 10–12 minutes, shaking halfway through, until deeply golden, crispy and cooked through.
Meanwhile, whisk together the Greek yoghurt, mayonnaise, ranch seasoning, garlic, lemon juice and black pepper until smooth.
Divide the hot fries between four serving bowls.
Top with the crispy popcorn chicken and a spoonful of coleslaw.
Drizzle generously with the ranch sauce and finish with sliced spring onions.
Serve immediately while the chicken is still beautifully crisp.