You’ll Need
600g frozen thick-cut fries
400g chicken thighs, diced
8 rashers streaky bacon, chopped
150g grated cheddar
100g grated mozzarella
1 tbsp olive oil
Pitmaster Seasoning
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
½ tsp black pepper
To Finish
4 tbsp ranch dressing
2 spring onions, sliced
50g crispy onions
Optional But Dangerous
Jalapeños
Chipotle mayo
BBQ sauce
Extra bacon
Method
Preheat your air fryer to 200°C.
Toss the chicken with the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Place the fries into the air fryer basket and cook for 8 minutes.
Add the seasoned chicken and chopped bacon.
Continue cooking for another 10–12 minutes, shaking halfway through.
Cook until the fries are crisp, the chicken is cooked through, and the bacon is golden.
Transfer everything into a large foil tray or serving dish.
Scatter over the cheddar and mozzarella.
Return to the air fryer at 180°C for 3–4 minutes until the cheese is melted and bubbling.
Drizzle generously with ranch dressing.
Finish with spring onions and crispy onions.
Add jalapeños, chipotle mayo, BBQ sauce, or extra bacon if using.
Serve immediately while still gloriously molten.