Air-fryer crispy chicken with antipasti potato salad
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Air-fryer crispy chicken with antipasti potato salad
This quick take on golden crispy fried chicken comes minus the spluttering oil and extra calories – and the potato salad is a bit of Italian-style genius
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (serving)
Calories
507Kcal
Fat
17gr
Saturates
4gr
Carbs
40gr
Sugars
3gr
Fibre
2gr
Protein
50gr
Salt
1.7gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 2 x chicken breast fillets
- 30g panko breadcrumbs
- 15g parmesan, finely grated
- 30g plain flour
- 1 egg, lightly beaten
- 1½ tbsp olive oil
- 4 sun-dried tomatoes, roughly chopped
- 6 pitted green olives, roughly chopped
- small handful basil leaves, roughly chopped
- 1 x 300g tin peeled new potatoes, drained
- lemon wedges, to serve
Step by step
- Place the chicken breasts between two sheets of baking paper. Using a rolling pin or the bottom of a heavy frying pan, pound the chicken until 2cm thick. Season well. Combine the breadcrumbs and 10g of the parmesan in a shallow bowl. Place the flour on a plate and the beaten egg in a separate shallow bowl.
- Coat the chicken in the flour, shaking off the excess. Next, dip into the egg, followed by the breadcrumb mixture, pressing firmly to coat. Transfer to a plate or tray, cover and transfer to the fridge for 15 minutes.
- Preheat the air-fryer to 200°C. Carefully brush the chicken with 1 tablespoon of the oil. Arrange the chicken in a single layer in the basket of the air-fryer and air-fry for 12 minutes, turning halfway, until golden and cooked through.
- Meanwhile, make the potato salad. In a bowl, combine the remaining olive oil and parmesan with some seasoning. Add the sundried tomatoes, olives, basil and potatoes, then toss together. Serve alongside the chicken with lemon wedges to squeeze over on the side.
