You’ll Need
Chicken
1 small chicken breast (about 160g)
30g plain flour
1 small egg, beaten
40g panko breadcrumbs
1 tsp olive oil spray
Salt and black pepper
Parmo Topping
15g butter
1 tsp plain flour
100ml semi-skimmed milk
40g mature cheddar, grated
20g mozzarella, grated
Pinch of garlic powder
Pinch of white pepper
To Serve
180g frozen thick-cut chips
Optional but Dangerous
Garlic mayo
Chilli sauce
Jalapeños
Crispy onions
Method
Preheat your air fryer to 200°C.
Place the frozen chips into the basket and cook for 18–20 minutes, shaking every 5–6 minutes.
Butterfly the chicken breast to an even thickness and season with salt and black pepper.
Coat the chicken in the flour, then the beaten egg, then the panko breadcrumbs.
Lightly spray both sides with olive oil.
When the chips have 12 minutes remaining, add the chicken to the air fryer.
Cook for 10–12 minutes, turning halfway through, until crisp and cooked through.
Meanwhile, melt the butter in a small saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth.
Stir in half the cheddar, the garlic powder and white pepper until you have a smooth cheese sauce.
Spoon the sauce over the cooked chicken, then top with the remaining cheddar and the mozzarella.
Return to the air fryer for 3–4 minutes, until the cheese is melted, bubbling and lightly golden.
Serve immediately with the crispy chips and any optional toppings.