You’ll Need
For the Chicken
600g chicken thigh fillets, cut into large strips
2 eggs, beaten
Crispy Coating
80g plain flour, 50g cornflour, 1 tsp smoked paprika
1 tsp garlic granules, 1 tsp onion granules, 1 tsp dried thyme, 1 tsp sea salt
½ tsp black pepper, Oil spray
Creamy Mash
800g potatoes, peeled and chopped
50g butter, 100ml warm milk, Salt and black pepper
Onion Gravy
1 large onion, finely sliced, 20g butter
300ml chicken stock, 1 tbsp Worcestershire sauce, 1 tsp wholegrain mustard, 1 tbsp plain flour
Optional but Dangerous
Sweetcorn
Garden peas
Crispy onions
Chopped parsley
Extra black pepper
Method
Preheat your air fryer to 200°C.
Cook the potatoes in boiling salted water until tender, then drain.
Mash with the butter, warm milk, salt and black pepper until smooth. Keep warm.
In one bowl, beat the eggs.
In another bowl, mix together the flour, cornflour, smoked paprika, garlic granules, onion granules, thyme, salt and black pepper.
Dip each chicken strip into the egg, then coat thoroughly in the seasoned flour mixture.
Lightly spray the air fryer basket with oil and arrange the chicken in a single layer.
Spray the tops lightly with oil and air fry for 12–14 minutes, turning halfway through, until deeply golden and cooked through.
Meanwhile, melt the butter in a saucepan and cook the onion gently for 8–10 minutes until soft and lightly caramelised.
Stir in the flour and cook for 1 minute, then gradually whisk in the chicken stock, Worcestershire sauce and wholegrain mustard. Simmer until the gravy is smooth and rich.
Divide the mashed potato between four serving bowls.
Top with the crispy chicken strips and pour the hot onion gravy generously over everything.
Finish with chopped parsley, cracked black pepper or crispy onions if using.