This is what happens when an Italian-American chicken parm and a loaded fries tray collide at full speed. Crispy breaded chicken. Rich marinara sauce. Molten mozzarella. Parmesan. Crispy fries underneath soaking up all the cheesy tomato goodness while somehow still staying crunchy enough to matter. Part takeaway. Part comfort food. Part edible life decision.
You’ll Need
500g chicken breast, cut into bite-sized chunks
400g frozen thick-cut fries
80g plain flour, 40g cornflour
2 eggs, beaten, 100g panko breadcrumbs
1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt
½ tsp black pepper, Oil spray
Marinara Sauce
200ml passata, 1 tbsp tomato purée
2 cloves garlic, finely grated, 1 tsp dried oregano, 1 tsp sugar, Salt and black pepper
To Finish
100g grated mozzarella
50g grated parmesan
Fresh basil, chopped
Optional but Dangerous
Chilli flakes
Garlic mayo
Extra mozzarella
Method
Preheat your air fryer to 200°C.
Cook the fries according to packet instructions until deeply golden and crispy.
Meanwhile mix together the flour, cornflour, garlic powder, smoked paprika, salt, and black pepper.
Dip the chicken into the beaten egg.
Coat lightly in the flour mixture.
Dip back into the egg.
Finish in the panko breadcrumbs, pressing firmly so the coating sticks properly.
Lightly spray the basket with oil.
Place the chicken into the basket in a single layer and spray the tops lightly with oil.
Air fry at 200°C for 12–15 minutes, shaking halfway, until golden, crispy, and cooked through.
Meanwhile combine the passata, tomato purée, garlic, oregano, sugar, salt, and pepper.
Heat gently until thickened slightly.
Pile the fries into a large serving tray.
Scatter over the crispy chicken.
Spoon over the marinara sauce.
Top with mozzarella and parmesan.
Return to the air fryer at 180°C for 2–3 minutes until the cheese melts, bubbles, and starts catching around the
edges.
Finish with fresh basil and chilli flakes if using.
Serve immediately while molten, crispy, and completely incapable of being eaten neatly.